24 Hour Salad

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READY IN: 40mins
Recipe by Gwen Sargeant

My mom used to make this for picnics, family gatherings and Christmas day. It was always a hit and I miss mom making it. Mom always served it with ham or shredded beef sandwiches, or even swiss steak sandwiches, along with potato salad, chips and a drink.

Ingredients Nutrition

Directions

  1. Heat in a saucepan egg yolks, sugar, cream, lemon juice.
  2. Bring to a boil until thick.
  3. Cool.
  4. Mix in a large bowl: marshmallows, drained crush pineapple, and pecans.
  5. Add the cooled sauce and mix thoroughly.
  6. Put into a dish and refrigerate 24 hours.
  7. Serve cold.

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