Overnight Salad

• 2 lemons
• 1 cup pineapple juice
• 12 cup sugar
• 1 tablespoon flour
• 2 eggs
• 1 (16 ounce) can pineapple chunks (drained)
• 1 lb marshmallows, quartered
• 2 lbs red grapes, cut in half
• 4 bananas, sliced
• 1 (8 ounce) jar maraschino cherries
• 1 cup heavy cream, whipped
• 14 cup sugar
• 1 teaspoon vanilla

1. Drain pineapple chunks and set aside.
2. Cut the grapes in half and take out seeds (unless seedless).
3. Using kitchen shears or a knife, cut and quarter the marshmallows (do not use miniture marshmallows; using the large ones cut up helps to absorb the moisture and flavor).
4. Stir these together.
5. In a double boiler, combine the juice of 2 lemons, pineapple juice, the sugar with 1 tablespoons flour stirred in and the 2 eggs.
6. Cook slowly until thickened, stirring frequently, but not constantly.
7. Cool slightly.
8. Pour this mixture over the cut up ingredients and stir.
9. Cover and place in refridgerator overnight.
10. The next day, slice bananas over the entire top.
11. Whip the cream until thick, add 1/4 cup sugar to the cream and 1 teaspoon vanilla.
12. Spread the whip cream over the salad and top with the marachino cherries.

lemons, pineapple juice, sugar, flour, eggs, pineapple, marshmallows, red grapes, bananas, maraschino cherries, heavy cream, sugar, vanilla

Taken from www.food.com/recipe/overnight-salad-348931 (may not work)