Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Cream; whipped |
| 1 pack | Miniature Marshmallows |
| 2 cans | Thompson Seedless Grapes |
| 1 can | (Lg.) Sliced Pineapple Chunks; drained |
| ¼ teaspoon | Dry Mustard |
| 4 \N | Egg Yolks |
| \N \N | Juice Of 1 Lemon |
| ½ cup | Milk |
Beat egg yolks. Add milk slowly. Add mustard, salt and lemon juice. Put in double boiler and stir until thick. Cool. Add 1 pint whipped cream. Mix with fruit. Let stand overnight.
(don't use pineapple juice)
NOTES : Make this the night before.
Recipe by: Martha Callison
Posted to recipelu-digest Volume 01 Number 338 by James and Susan Kirkland <kirkland@...> on Dec 03, 1997