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Unknown serving size

Ingredients
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)

Directions
  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.

The Cook:  Henie Hodde Keywords: desserts, salads, pineapple
Category: Salads
Cookbooks: Cooking with Carl, Hugh and Your Friends
Recipe #759 was added on February 04, 2007 by deebeeeff and last updated on November 02, 2021.


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