Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Lemons; juice of |
| ⅛ teaspoon | Salt |
| ¾ cup | Pineapple juice |
| 4 tablespoons | Sugar |
| 3 \N | Egg yolks |
| 3 tablespoons | Flour |
| 1 can | Pineapple chunks |
| 1 can | Seedless Royal Anne cherries |
| \N \N | Few cut red & green Maraschino cherries |
| 1 cup | Whipped cream |
| \N \N | Almonds; optional |
| ¼ pounds | Marshmallows |
Blend together lemon juice, salt, pineapple juice, sugar, egg yolks & flour. Cook until thick. Cool. Add pineapple chunks, cherries & marshmallows. Fold in the whipped cream. Fill empty ice cube trays & freeze. Slice & serve on lettuce leaves. May be prepared days ahead of serving.
MRS E.H. (MARIE) DRULEY
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .