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24 Hour Fruit Salad
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges
1 (20 oz.) can Royal Anne cherries
1/2 c. seedless green grapes
1 1/4 c. miniature marshmallows
1 egg yolk, beaten
2 tbsp. sugar
1 c. chilled heavy cream
2 tbsp. lemon juice
1/8 tsp. salt
Drain fruit. Mix fruit and marshmallows; cover and chill. Mix egg yolk, sugar, 2 tablespoons cream, lemon juice and salt in double boiler; cook over boiling water. Keep boiling until thick. Cool, cover and chill. Whip cream until stiff. Fold cream into cooked dressing; add to chilled fruits and mix. Cover and chill 24 hours.
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