24 Hour Fruit Salad - cooking recipe

Ingredients

3 beaten egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. pineapple syrup
1 Tbsp. butter or margarine
dash of salt
2 c. drained canned pitted white cherries
2 c. drained canned pineapple chunks
2 c. drained mandarin oranges
2 c. miniature marshmallows
1 c. heavy cream, whipped

Preparation

Combine egg yolks, sugar, vinegar, pineapple syrup and salt in top of double boiler.
Cook over hot, not boiling, water until thick, stirring constantly.
Add butter and cool.
Fold in whipped cream, a little at a time.
Add to fruit.
Spoon into serving bowl.
Chill in refrigerator.