24 Hour Fruit Salad - cooking recipe

Ingredients

1/2 c. whipping cream
4 egg yolks
2 Tbsp. sugar
2 Tbsp. lemon juice
dash of salt
1 large can pineapple, drained
1 large can Queen Anne pitted white cherries, drained
24 halved marshmallows

Preparation

Heat whipping cream in a double boiler.
Add egg yolks, sugar, lemon juice and salt.
Cook until thick.
Cool.
Add 3/4 of the whipped cream, pineapple and cherries.
Be sure to drain the fruit. Add halved marshmallows.
Let stand for 24 hours before serving. Enjoy!