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.
