Overnight Fruit Salad

Course : Fruit Salads
Serves: 16
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1 can pineapple chunks in heavy syrup -- (20 ounces)
3 large egg yolks -- beaten
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon butter or margarine
1/8 teaspoon salt
2 cans pitted white royal anne cherries -- (11 oz. each) drained
2 cans mandarin oranges -- (11 oz. each) -- drained
1 1/2 cups miniature marshmallows
1 cup whipping cream -- whipped

Preparation / Directions:

Drain pineapple, reserving 2 tablespoons syrup. In the top of a double boiler over hot water, combine egg yolks, sugar, vinegar, reserved pineapple syrup, butter, and salt. Stirring constantly, cook mixture about 4 minutes or until thickened. Transfer to a large bowl and let cool. Cover and chill 30 minutes. Stir in pineapple, cherries, mandarin oranges, and marshmallows. Fold whipped cream into fruit mixture. Cover and chill overnight.

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