24 Hour Fruit Salad - cooking recipe

Ingredients

1 c. diced pineapple
1 c. diced, seedless grapes
1 c. diced orange slices
1 c. miniature marshmallows
1 egg
2 Tbsp. sugar
2 Tbsp. lemon juice
1/2 c. heavy cream, whipped

Preparation

In double boiler, beat the egg.
Slowly add the sugar.
Next, add the lemon juice.
Cook, stirring, until thick and smooth. Cool.
Fold in the whipped cream.
Mix the fruit and cooked sauce together.
Refrigerate for 24 hours.
Serves 5 as a salad.
Recipe can be doubled.