24-Hour Salad

on to the salads..........

24-Hour Salad
Patricia Miller

1 ( No. 2 1/2 ) can crushed pineapple, drained
1 pound marshmallows, cut up
1/4 cup sweet cream
3 egg yolks
3 Tablespoon sugar
juice of 1 lemon
1 pint cream, whipped

Mix pineapple and marshmallows. Mix sweet cream, egg yolks, sugar and lemon juice together and cook until thick, then cool. Mix whipped cream with dressing that has been cooked and cooled. Add pineapples and marshmallows. Refrigerate for 24 hours.