24 Hour Salad

Directions

1. 1
   Drain pineapple, reserving 2 tablespoons syrup.
2. 2
   Drain cherries.
3. 3
   In top of double boiler, heat egg yolks slightly; add reserved pineapple syrup, the vinegar, sugar, salt and butter. Place over hot (not boiling) water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes).
4. 4
   Cool to room temperature.
5. 5
   Combine well drained oranges, pineapple, cherries and the marshmallows.
6. 6
   Pour custard over and mix gently.
7. 7
   Fold in whipped cream.
8. 8
   Pour into serving bowl.
9. 9
   Cover and chill 24 hours.
10. 10
    Trim with fresh fruit.
11. 11
    Makes 6 to 8 servings.