24 Hour Salad - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks
1 c. sugar
3 egg yolks
2 Tbsp. flour
1/4 c. (1/2 stick) margarine
6 to 8 medium apples, peeled and chopped
1 1/2 c. miniature marshmallows
1 medium jar cherries, halved
1 c. chopped pecans
1 c. coconut
1 (8 oz.) container nondairy whipped topping

Preparation

Drain juice from pineapple and reserve chunks and juice separately.
In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat until mixture is thickened and coats a spoon.
Remove from heat and add margarine.
Stir until blended.
Cover and refrigerate overnight.
The next day, in large bowl, mix pineapple, apples, marshmallows, cherries, pecans and coconut.
Fold in refrigerated sauce.
Just before serving add container of whipped topping.
Yields 15 to 20 (2/3 cup) servings.