24 Hour Lemon Pudding Salad - cooking recipe

Ingredients

16 oz. can fruit cocktail
16 oz. can pineapple chunks
1 lb. white seedless grapes
6 1/4 oz. miniature marshmallows
3 egg yolks
1/4 c. heavy cream
1/4 c. lemon juice
1/4 to 1/2 c. sugar
1 c. cream, whipped

Preparation

Drain fruit; set aside.
Mix egg yolks, 1/4 cup cream, lemon juice and sugar.
Cook until thick, stirring constantly.
Cool. Add whipped cream.
Add fruit and marshmallows.
Refrigerate 24 hours.
Makes 8 servings.
(You can use whipping cream for both and also bottled lemon juice.)