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Ingredients
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1 20-oz. can pineapple chunks (juice pack) |
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3 slightly beaten egg yolks |
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2 T sugar |
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1 T margarine or butter |
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1 1/2 C tiny marshmallows |
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2 oranges, peeled, sectioned, and drained |
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1 C seedless grapes, halved |
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1/2 C whipping cream |
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Directions
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Drain pineapple, reserving 1/4 cup juice. |
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For custard, in a small heavy saucepan combine reserved juice, egg yolks, sugar, and margarine or butter. Cook and stir over low heat about 6 minutes or till mixture thickens slightly and coats a metal spoon. Cool to room temperature. |
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Meanwhile, in a bowl combine pineapple, marshmallows, oranges, and grapes. Whip cream till soft peaks form. Fold into custard. Pour over fruit and mix gently. Transfer to a serving bowl. |
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Cover and refrigerate for 4 to 24 hours. Stir gently before serving. |
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