24 Hour Salad - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks
1 c. sugar
3 egg yolks
2 Tbsp. flour
1/4 c. butter or margarine
4 large or 6 medium apples, peeled and chopped
1 1/2 c. miniature marshmallows
1 medium jar cherries, halved
1 c. chopped pecans
1 c. coconut
4 oz. cream cheese
1/2 c. mayonnaise

Preparation

Drain juice from pineapple and reserve.
Refrigerate pineapple.
In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat, stirring constantly until thickened and coats a spoon.
Remove from heat and add butter. Stir until blended.
Cover and refrigerate overnight.