Bride Salad

Ingredients

4 egg yolks

1 cup milk

1 tsp mustard

1 T. cornstarch

2 cups cream whipped

#2 2 1/2 can drained:

Royal Ann cherries crushed pineapple

diced pears

3/4 lb. marshmallows

Directions

Combine egg yolks, milk, mustard, and cornstarch. Cook in a double boiler until thickened. Cool and add remaining ingredients. Refrigerate at least 6 hours.

Notes

I made this salad occasionally. Randy especially liked it.