Twenty Four Hour Fruit Salad - cooking recipe

Ingredients

2 beaten eggs
2 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter
2 cups mandarin oranges, cut up (canned is fine, make sure to drain first)
1 cup whipped cream (or Cool Whip if you prefer)
2 cups pineapple, cubed & drained
1 (14 ounce) can fruit cocktail
2 cups mini marshmallows (the colored ones are prettier)
1/2 cup maraschino cherry

Preparation

Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
Remove from heat, add butter, stirring until incorporated.
Pour into large, preferably glass bowl.
Put into fridge and chill thoroughly- about 1 hour.
Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
Decorate with marashino cherries.