1 lg. can chunk pineapple
1 lg. can white cherries, pitted
1 lb. Tokay grapes, sliced in half
1 c. nuts
1 (10 oz.) pkg. mini marshmallows
4 eggs
Pinch of dry mustard
1 pt. heavy whipping cream

Beat egg yolks until foamy. Boil juice from pineapple and pour over the eggs. (Do not boil, let hot juice cook the eggs). Add mustard and let cool. Mix with the above fruit and cool, then add pint of whipping cream (whipped). Let stand overnight in refrigerator. Makes 4 quarts.