24-Hour Salad - cooking recipe

Ingredients

3 egg yolks
2 Tbsp. sugar
3 Tbsp. vinegar
dash of salt
2 Tbsp. reserved pineapple juice
1 Tbsp. margarine
2 c. quartered marshmallows
2 c. pitted cherries, drained
2 c. pineapple, drained and diced
2 c. mandarin orange sections, drained
1/4 c. blanched slivered almonds
1/2 pt. whipping cream, whipped

Preparation

Cook egg yolks, sugar, vinegar, salt, pineapple juice and margarine in double boiler, stirring constantly, until thick.
Let cool.
Fold in marshmallows, fruits, almonds and whipped cream. Let stand in refrigerator at least 24 hours.
Serves 10 to 12.