4 large apples, diced
1 can fruit cocktail, drained
1 can pineapple chunks (save
2 c. small marshmallows
1 c. coconut
1 c. shredded Cheddar cheese
1 c. sugar
3 Tbsp. flour
1/2 c. pecans (if desired)
Cook in saucepan the eggs (well beaten), juice from
pineapple, juice from lemon, sugar and flour. Cook until
thick. Cool and add 2 teaspoons prepared mustard. Mix well.
Pour this mixture over fruit. Cover top with coconut and
grated cheese. Cover, let set 24 hours or freeze. Keeps very
well in freezer (60 days) or in refrigerator (2 weeks).
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