Twenty-Four Hour Fruit Salad - cooking recipe

Ingredients

2 eggs
2 Tbsp. sugar
1/4 c. light cream
juice of 1 lemon
1 large can fruit cocktail, drained
1 large can pineapple chunks, drained
2 c. small marshmallows
1 c. whipping cream

Preparation

Cook until thick, eggs, sugar, cream and lemons.
Whip cream and fold into cooked sauce.
Then add to fruit and marshmallows. Let set 24 hours in refrigerator before serving.