24 Hour Salad

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 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) can pitted light sweet cherries, drained
• 1 (11 ounce) can mandarin orange segments, well drained
• 1/4-1/2 cup maraschino cherry, cut in half and well blotted
• 2 cups miniature marshmallows
• 1 cup whipping cream
• toasted coconut

Recipe

• 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.