Yield: 1 Servings
|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|
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