Twenty-Four Hour Salad - cooking recipe

Ingredients

2 c. white cherries
2 c. diced pineapple
2 c. orange sections
2 c. mini marshmallows
2 eggs
2 Tbsp. sugar
1/2 lb. almonds, blanched and chopped
juice of 1 lemon
1 c. heavy cream, whipped
1/4 c. light cream

Preparation

Combine well drained fruits.
Add marshmallows and nutmeats. Beat eggs until light; gradually add sugar, light cream and lemon juice.
Mix. Cook in double boiler until smooth and thick, stirring constantly.
Cool; fold in whipped cream.
Pour over fruit mixture and mix lightly.
Chill for 24 hours.
Do not freeze.
Serves 10 to 12.