Fruit Salad

Tommie R. Laster
  • 1 large can fruit cocktail, drained
  • 1 large can pineapple, chunk style
  • 1 package miniature marshmallows
  • 2 tsp prepared mustard
  • 1 can coconut
  • 5 apples, peeled and cut in small pieces
  • 3 Tbsp flour
  • 3 Tbsp sugar
  • 2 eggs
  • 1/2 lb cheese, grated

Mix flour, sugar, eggs and juice of pineapple. Cook over low heat until thick; add mustard and mix well. Mix fruit and marshmallows and pour mixture over; mix well. Cover top with coconut and grated cheese.

This salad can be made and placed in refrigerator overnight.

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