24 Hour Fruit Salad

• 1 (20 oz.) can pineapple chunks
• 3 slightly beaten egg yolks
• 2 Tbsp. sugar
• 2 Tbsp. vinegar
• 1 Tbsp. margarine
• dash of salt
• 1 (17 oz.) can pitted light sweet cherries, drained
• 3 oranges, peeled, sectioned and drained
• 2 c. tiny marshmallows
• 1 c. whipping cream

1. Drain pineapple; reserve 2 tablespoons syrup.
2. To make custard, in small heavy saucepan combine reserved syrup, egg yolks, sugar, vinegar, margarine and salt.
3. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon.
4. Cool to room temperature.
5. In a large bowl, combine pineapple, cherries, oranges and marshmallows.
6. Pour custard over; mix fruit mixture gently.
7. Whip the whipping cream until soft peaks form.
8. Fold whipped cream into fruit mixture. Turn into serving bowl.
9. Cover and refrigerate 24 hours or overnight.

pineapple, egg yolks, sugar, vinegar, margarine, salt, light sweet cherries, oranges, marshmallows, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=827606 (may not work)