Twenty-Four Hour Salad

• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. sugar
• pinch of salt
• 1/2 c. heavy cream, whipped
• 12 large or 48 small marshmallows, quartered
• 1 c. pineapple tidbits, drained
• 1 c. sliced orange sections
• 1 c. seedless grapes
• 1 c. sliced bananas
• 10 maraschino cherries, quartered
• 1/2 c. toasted almond slivers
• crisp salad greens

1. In a double boiler, beat egg with a fork; stir in lemon juice, sugar and salt.
2. Cook over boiling water, stirring constantly, until mixture thickens.
3. Remove from heat and allow to cool completely.
4. Fold in whipped cream, marshmallows and fruits. Refrigerate for 24 hours.
5. To serve, fold in almonds and arrange on crisp greens.

egg, lemon juice, sugar, salt, heavy cream, marshmallows, pineapple tidbits, orange sections, grapes, bananas, maraschino cherries, almond slivers, crisp salad greens

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782883 (may not work)