24 Hour Fruit Salad

Combine egg yolks, sugar, vinegar, butter, salt and 2 tablespoons of pineapple juice from the can of chunk pineapple in top of double boiler or regular pan.

Cook until thick, stirring constantly.

Cool.

Fold this mixture into whipped cream and mix carefully with well drained fruit, nuts and marshmallows. Refrigerate 24 hours before serving.