24 Hour Fruit Salad

1lb & 4 1/2 ounces (2 1/2 cups) of pineapple tidbits
3 egg yokes
2 Tablespoons sugar
2 Tablespoons vinegar
Dash of salt
1 Tablespoon butter
1 can Queen Anne cherries
2 oranges cut up
2 cups of mini marshmallows
1 cup of whipping cream whipped

Drain cherries and pineapple.
Reserve 2 Tablespoons of pineapple liquid.
Beat the egg yokes slightly and add 2 Tablespoons of pineapple juice in a pan over the stove.
Add the sugar, vinegar, salt, and butter to the egg yokes.  Stir until mixture thickens (about 2 minutes).
Cook slowly on low heat.
Cool mixture to room temperature.  Combine all fruit and marshmallows.
Pour custard over fruit and mix.
Fold in whipped cream.
Cover and chill for 24 hours.