24 Hour Salad

• 1 (20 1/2 ounce) can pineapple tidbits, drained,reserving 2 tablespoons of the syrup
• 3 egg yolks, slightly beatem
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 tablespoon butter
• 1 dash salt
• 1 (16 ounce) canpitted light sweet cherries, drained
• 1 (11 ounce) can mandarin orange segments, well drained
• 14-12 cup maraschino cherry, cut in half and well blotted
• 2 cups miniature marshmallows
• 1 cup whipping cream
• toasted coconut

1. Combine the egg yolks, reserved syrup, sugar, vinegar, margarine and dash of salt in the top of a double boiler.
2. Place over hot, not boiling, water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes).
3. COOL to room temperature.
4. Combine pineapple tidbits, sweet cherries, mandarin orange segments, maraschino cherries and miniature marshmallows in large bowl.
5. Pour cooked mixture over fruit mixture and mix gently.
6. Whip the whipping cream to firm peaks and fold into fruit mixture.
7. Turn into serving bowl, top with toasted coconut, cover and chill 24 hours.

pineapple tidbits, egg yolks, sugar, vinegar, butter, salt, sweet cherries, orange segments, maraschino cherry, marshmallows, whipping cream, coconut

Taken from www.food.com/recipe/24-hour-salad-38507 (may not work)