24 Hour Salad

1. 1

   Drain pineapple, reserving 2 tablespoons syrup.

2. 2

   In top of a double boiler, beat egg yolks slightly.

3. 3

   Add the reserved pineapple syrup, the sugar, vinegar, butter or margarine and dash of salt.

4. 4

   Place over hot water.

5. 5

   Cook, stirring constantly until mixture thickens slightly and barely coats a spoon, about 12 minutes.

6. 6

   Cool to room temperature.

7. 7

   Combine fruits and marshmallows.

8. 8

   Pour custard over and mix gently.

9. 9

   Whip the cream; fold into fruit mixture.

10. 10

    Turn into serving bowl.

11. 11

    Cover and chill for 24 hours.

12. 12

    Garnish with fresh orange sections and mint leaves. Makes 6 to 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.