Grandma Hays' 24-Hour Fruit Salad

This recipe was adapted from her old Joy of Cooking cookbook.
Combine yolks, sugar, 1/4 c. cream, lemon juice, and salt in thick saucepan or top of double boiler pan.
Cook over medium heat, stirring constantly, until thickened to the consistency of mayonnaise.
Transfer the hot mixture to a large bowl, cover, and chill.**
Gently fold in remaining ingredients, combining well.
Cover and chill for 24 hours before serving.

ingredients

2 egg yolks
1/4 c. sugar
1/4 c. (1/2 pint carton) heavy cream
juice of 2 lemons (can use RealLemon equivalent)
1/8 tsp. salt
20-oz. can pineapple chunks, undrained
2 cans Queen Anne* cherries, drained
1 c. blanched, slivered almonds
1. c. miniature marshmallows
1 c. (1 pint carton) heavy cream, whipped

directions

1
Combine yolks, sugar, 1/4 c. cream, lemon juice, and salt in thick saucepan or top of double boiler pan.
2
Cook over medium heat, stirring constantly, until thickened to the consistency of mayonnaise.
3
Transfer the hot mixture to a large bowl, cover, and chill.**
4
Gently fold in remaining ingredients, combining well.
5
Cover and chill for 24 hours before serving.