1 can pineapple chunks, drained
1 c. pecans, chopped
24 marshmallows
1 c. whipping cream

COOKED DRESSING:

4 egg yolks
2 tbsp. sugar
1/2 tsp. salt
1 1/2 tbsp. vinegar
1 tbsp. flour

Combine ingredients for dressing and cook until thick stirring constantly. Add marshmallows and stir until partially melted. Cool to room temperature. Whip cream until stiff fold all ingredients into dressing mixture, cover and chill overnight. Serve on crisp lettuce leaf.