3 eggs
4 tbsp. sugar
1/2 c. pineapple juice
12 sm. marshmallows
1/2 pt. whipped cream

Beat egg yolks in saucepan; add sugar and pineapple juice and cook until slightly thickened. Remove from heat and add marshmallows. Stir until completely dissolved. Put in refrigerator and chill thoroughly, preferably overnight. Fold in whipped cream. Serve over fresh fruit salad. Good as a dessert or for lunch on a bed of lettuce.