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
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