24 Hour Salad - cooking recipe

Ingredients

1/2 pt. whipping cream
1 1/2 c. miniature marshmallows
2 (16 oz.) cans chunky mixed fruit, drained
1 egg
1 tsp. butter
1 Tbsp. lemon juice
1 Tbsp. sugar
2 to 3 bananas
1/4 c. sugar
1/2 tsp. vanilla

Preparation

Put in saucepan egg (beaten), lemon juice and 1 tablespoon sugar.
Stir over low heat until it becomes a thin custard.
Take off heat and stir in butter.
Let stand while whipping cream. Beat in sugar and vanilla.
Continue beating until it's a whipped consistency.
Fold in custard, then marshmallows and fruit.
Cover and refrigerate overnight or at least 12 hours.
Fifteen minutes before serving, cut bananas up and stir well.
Let stand; serve.