24 Hour Salad - cooking recipe

Ingredients

1 lemon or 4 Tbsp.
1 tsp. salt
2 cans crushed pineapple
3/4 lb. miniature marshmallows
2 egg yolks
1 pt. whipped cream
1 c. grated mild Cheddar cheese

Preparation

Stir together juice of lemon, beaten egg yolk and salt.
Cook until thick.
Cool and stir into whipped cream.
Add rest of ingredients.
Refrigerate 24 hours.