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24 HOUR HOLIDAY MARSHMALLOW SALAD
3 egg yolks
1 cup milk
3/4 cup sugar
3 tbsp. white vinegar
2 tbsp. plain flour
1/2 pint heavy whipping cream
1 package of small marshmallows
1 can of pineapple tidbits, drained, reserve juice
Mix all starred ingredients together and blend over MED-LOW heat stirring constantly until it thickens into custard. Set aside and let cool.
Whip the half pint of heavy whipping cream with electric mixer. Pour cooled custard into a punch bowl. Fold in a little pinapple juice (and shredded chunks if desired), cream, and marshmallows, cover and let set in refrigerator for at least 24 hours before serving.
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