24 Hour Fruit Salad - cooking recipe

Ingredients

2 c. seedless grapes, cut in halves
2 c. pineapple, in chunks
2 c. marshmallow bits
2 oranges, peeled and cut bite size
2 eggs, beaten
4 Tbsp. vinegar
4 Tbsp. sugar
2 tsp. butter
1 c. heavy cream, whipped

Preparation

Combine salad fruits and marshmallows.
Make sauce in top of double boiler, cooking eggs, vinegar and sugar until thick.
When cool, add butter.
When cold fold in whipped cream.
Add fruit and refrigerate 24 hours.
Will serve 10 amply.
Can be frozen in refrigerator tray.