2 lg. cans pineapple tidbits
2 c. mini marshmallows
2 lg. cans mandarin oranges
2 lg. cans light pitted grapes
1/2 pt. heavy cream
3 egg yolks
1 tbsp. vinegar
2 tbsp. reserved syrup
2 tbsp. sugar

Drain fruit well. Reserve syrup for sauce. Mix fruit together; add marshmallows. Cook over double boiler syrup, sugar, beaten egg yolks, vinegar; cook until custard consistency. Cool until room temperature. Add to fruit; mix. Add heavy cream (whipped) to fruit mixture. Cover and refrigerate 24 hours. Serve.