24-Hour Fruit Salad

• 2 cups small marshmallows
• 2 cups chunk or candied pineapple
• 2 oranges, cut up or Mandarin orange slices
• 2 cups white cherries, halved
• 2 eggs
• 3 T vinegar
• 4 T butter (oleo)
• 1 cup whipping cream, whipped

Mix fruit and marshmallows together. Beat eggs slightly. add vinegar, and cook in double boiler, stirring constantly until smooth (about 2 minutes). Add oleo and cool. Add whipped cream. Pour over fruit mixture and lightly fold to mix. Pour in flat serving dish or casserole and refrigerate 24 hours before serving.