Twenty Four Hour Salad - cooking recipe

Ingredients

1 (8 oz.) can pineapple tidbits
2 eggs, lightly beaten
1/4 c. sugar
1/4 c. flour
1/4 c. lemon juice
1 c. cream, whipped
dash of salt
1/2 c. walnuts, chopped
1 c. seedless grapes, sliced

Preparation

Two days ahead, drain pineapple, reserving 1/2 cup syrup.
In a saucepan, mix syrup with eggs, sugar, flour and salt.
Cook over low heat, stirring constantly, until very thick and smooth.
Stir in lemon juice.
Refrigerate until cool.
Fold in whipped cream. Add fruit and nuts.
Refrigerate 24 hours.
Serves 6.