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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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