Overnight Salad

• 1 can pear (Bartlett)
• 1 can pineapple chunks
• 1 can cherries
• 1 lb. marshmallows
• ½ pt. whipping cream

Dressing: 1 egg yolk and ½ cup milk. Cook together until thick, then set to cool.

Drain fruits, cut marshmallows into cubes. Let 1 tsp. gelatin stand in whipping cream 5 minutes before whipping. Meanwhile cut fruits into bite sizes. Mix fruits and marshmallows together. Fold in cooled dressing and whipped cream. Set in refrigerator. This is served on crisp lettuce leaf with ritz crackers.