Twenty-Four-Hour Fruit Salad

• 1 (20-ounce) can crushed pineapple in juice, undrained
• 1 (16 1/2-ounce) can pitted white cherries, drained
• 1 (11-ounce) can mandarin oranges, drained
• 3 egg yolks, lightly beaten
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1 tablespoon butter
• 1/4 teaspoon salt
• 2 1/2 cups miniature marshmallows
• 1 cup whipping cream, whipped

1. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, cherries, and oranges; chill.
2. Combine reserved juice, egg yolks, and next 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture boils and thickens (about 5 minutes). Cool completely.
3. Stir fruit into egg yolk mixture; fold in miniature marshmallows and whipped cream, and chill for 24 hours.

pineapple, white cherries, mandarin oranges, egg yolks, sugar, white vinegar, butter, salt, marshmallows, whipping cream

Taken from www.myrecipes.com/recipe/twenty-four-hour-fruit-salad (may not work)