Twenty-Four Hour Salad

• 2 eggs
• 2 tbsp. sugar
• 1/4 c. lemon juice
• 3 tbsp. butter
• 1 small can grapes
• 1 large can peaches
• 1 small can pineapple chunks
• 1 large can pears
• 1 bottle Avoset
• 2 c. miniature marshmallows
• 1 c. walnuts, chopped

1. Beat together the eggs, sugar and lemon juice and cook on low heat until mixture thickens.
2. Add butter to above mixture; cool.
3. Drain the grapes, peaches, pineapple chunks, and pears.
4. Whip the avoset; fold in miniature marshmallows and drained fruits and mix together with the cooled custard mixture.
5. Garnish with chopped walnuts.
6. Let set for 24 hours in refrigerator.

NOTE: Save the drained juices and freeze for a fruit punch.