1 (#3) can sliced pineapple
2 lb. marshmallows
3 lb. grapes
1 c. pecans

Cut pineapple, grapes and marshmallows into small pieces. Pour in 1/2 cup pineapple juice and let stand in refrigerator overnight.

DRESSING:

Juice of 1 lemon
1 tsp. mustard
1 tsp. sugar
1 pinch of salt

Cook in double boiler until thick, stirring constantly. Cool. Whip 1 pint of whipping cream until stiff. Add dressing and mix and mix well. Pour over fruit; add pecans. Mix well. Chill until ready to serve.