24-HOUR SALAD

Ingredients

2 eggs, beaten
4 tablespoons vinegar
4 tablespoons sugar
2 tablespoons butter
2 cups drained fruit cocktail
2 cups drained crushed pineapple
2 oranges, peeled and cut in pieces
2 cups miniature marshmallows
1 cup whipped cream
Maraschino cherries

Preparation

In top of a double boiler, combine eggs, vinegar and sugar; cook, beating constantly, until thickened and smooth, about 3-5 minutes. Remove from heat; stir in butter and cool. In a serving bowl, combine fruits and marshmallows. Pour cooled dressing over fruit, blending well. Fold in whipped cream. Garnish with cherries, if desired. Refrigerate at least 24 hours before servings. Makes 8-10 servings.