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24 Hour Fruit Salad
2 lg cans of chunky fruit cocktail 1 lg can chunky pineapple (save 2T juice) Mini marshmallows Cherries (optional) Open cans of fruit and drain Dressing: 3 egg yolks 2 T sugar Dash of salt 2 T white vinegar 2 T pineapple juice Cook eggs, sugar, salt, vinegar, juice over low heat, stirring until thickened. Cool 1 C heavy cream whipped Fold in fruit, marshmallows, and cooled dressing Chill for 24 hours. I like to use chunky tropical fruit. You can also add sliced bananas before you serve. I don't like to use bananas, because they discolor. I've also been known to forget to make it the night before. Just as long as it can sit in the refrigerator a few hours. This salad is always a hit!!
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