1 lg. can chunk pineapple, drained
1 can white grapes, drained
1 can fruit cocktail, drained
1/2 c. pecans
1 lb. bag miniature marshmallows

DRESSING:

4 egg yolks
1/2 c. sweet milk
2 tbsp. real lemon juice or juice of 1 lemon
1/2 tsp. dry mustard
1 pt. whipped cream, whipped

In saucepan, cook egg yolks, sweet milk, lemon juice and dry mustard until thick over medium heat. Cool. Add whipped cream and mix well. Set aside. In large bowl mix together fruit, pecans and marshmallows. Add dressing and mix well. Cover and refrigerate overnight.