Bride'S Salad - cooking recipe

Ingredients

2 egg yolks
1/2 c. milk
juice of 1/2 lemon
1 c. cream, whipped
1 can Royal Anne cherries
1 can pineapple chunks
2 c. miniature marshmallows

Preparation

Combine egg yolks and milk.
Cook slowly until spoon films over.
Cool.
Add juice of lemon.
Fold in whipped cream.
Drain and combine the cherries and pineapple chunks.
Add marshmallows. Top with whipped cream mixture.
Stir gently.
Cover and let set in refrigerator overnight.