Full Page 4 x 6 5 x 7

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
Keywords: desserts,salads,pineapple   Category: Salads    Cookbooks: Carl and Hugh
Recipe by Henie Hodde     Added: February 04, 2007 by deebeeeff     Last Updated: November 17, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017

Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017

Founded April 13, 2006   
2015 fergusonrecipes.com