SALAD:

1 pkg. miniature marshmallows
1 can fruit cocktail, drained
1 can crushed pineapple
1 can mandarin oranges, drained
2 chopped apples
1 pkg. macaroni rings (salad macaroni)

CUSTARD:

4 eggs
1/2 c. lemon juice
1 c. sugar

SALAD: Mix all together with custard and let stand overnight in the refrigerator. When ready to serve, whip 1 pint cream and fold in.

CUSTARD: Boil until thick. Beat until smooth with egg beater.