1 lg. can pineapple (tidbits or crushed)
1 lb. white seedless grapes
1 lb. miniature marshmallows
1 c. walnuts
Juice from pineapple

Make a custard of 1 1/2 cups sugar, 4 tablespoons flour, 2 eggs and juice form pineapple. Boil until thick, but keep on low heat. Pour custard after cooled over remaining ingredients. Let stand in refrigerator for 24 hours. Mix 1/2 pint whipping cream to salad.