1 lg. can pineapple chunks, drained
1 lb. red seedless grapes, cut in halves
2 c. miniature marshmallows
3 egg yolks
Juice of 1 lemon
1/4 tsp. salt
1/4 tsp. dry mustard
1 pt. whipping cream

Cook egg yolks, lemon juice, salt and dry mustard until thick. Cool. Whip 1 pint whipping cream. Add cooled egg yolks to whipped cream. Add pineapple, grapes, marshmallows to whipped cream mixture. Mix well. Let stand in refrigerator overnight. Makes a large bowl.