Angelus Salad

8 egg yolks
4 boxes marshmallows NOTE: No idea what a "box" of marshmallows was in the 1970s.
juice of 2 lemons
1/2 c. cream
2 large cans white cherries
2 cans pineapple
1 lb. pecans (whole)

1. Cut up marshmallows, seed cherries and drain pineapple.
2. Beat egg yolks and lemon juice.
3. Put in double boiler; add cream and cook until thick - take off heat.
4. Add marshmallows.
5. Put in crock to cool, then add fruit, nuts, and whipped cream.
6. Let set overnight.

Note: Cool Whip may be used in place of whipping cream.

Unknown serving size