24 Hour Fruit Salad

1. 1

   Combine egg yolks, sugar, vinegar, butter, salt and 2 tablespoons of pineapple juice from the can of chunk pineapple in top of double boiler or regular pan.

2. 2

   Cook until thick, stirring constantly.

3. 3

   Cool.

4. 4

   Fold this mixture into whipped cream and mix carefully with well drained fruit, nuts and marshmallows. Refrigerate 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.