24 Hour Salad

Directions

1. 1
   Drain juice from pineapple and reserve chunks and juice separately.
2. 2
   In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat until mixture is thickened and coats a spoon.
3. 3
   Remove from heat and add margarine.
4. 4
   Stir until blended.
5. 5
   Cover and refrigerate overnight.
6. 6
   The next day, in large bowl, mix pineapple, apples, marshmallows, cherries, pecans and coconut.
7. 7
   Fold in refrigerated sauce.
8. 8
   Just before serving add container of whipped topping.
9. 9
   Yields 15 to 20 (2/3 cup) servings.