6 well beaten egg yolks
1 tsp. dry mustard
3 tbsp. lemon juice
3 tbsp. water

Cook to custard consistency - cool.

1 pt. whip cream, whipped
1 c. drained mandarin oranges
1 can drained pineapple chunks
1 pkg. mini-marshmallows
1 c. coconut
Chopped nuts (optional)

Fold into custard mixture and spread into 9 x 13 inch glass pan. Refrigerate 24 hours before serving.