Angelus Salad by Henie Hodde

8 egg yolks
4 boxes marshmallows
juice of 2 lemons
1/2 c. cream
2 large cans white cherries
2 cans pineapple
1 lb. pecans (whole)
Cut up marshmallows, seed cherries and drain pineapple. Beat egg yolks and lemon juice. Put in double boiler; add cream and cook until thick - take off fire. Add marshmallows; put in crock to cool; then add fruit, nuts, and whipped cream. Let set overnight.
Note: Cool Whip may be used in place of whipping cream.
Unknown serving size