3 egg yolks
1 cup milk
3/4 cup sugar
3 tblsp. white vinegar
2 tblsp. plain flour
1/2 pint heavy whipping cream
1 package of small marshmallows
1 can of pineapple tidbits

Mix first five 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 pineapple juice (and shredded chunks if desired), cream and marshmallows, cover and let set in refrigerator for at least 24 hours before serving.

Submitted by: Lori O'Dell/Nicole Henderson