Step 1

Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.

Step 2

To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt.*Note: as a rule, I used apple cider vinegar*

Step 3

Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.

Step 4

In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.

Step 5

Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)

Step 6

In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.

Step 7

Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.