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FRUIT SALAD

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1 (10 oz.) pkg. miniature
marshmallows
2 cans crushed pineapple,
drained (14 1/2 oz.)
1 c. diced celery
1 c. slivered almonds
1 lb. red grapes, seeded

Dressing:
3 egg yolks
1 tsp. prepared mustard
2 Tbsp. sugar
juice of 1 lemon

Dressing: In double boiler or heavy saucepan, cook
until thick. Then let cool.
Fold into Cool Whip (as much as 1/2 pint whipping cream
would make), about 12 ounces. Mix Dressing with other ingredi-
ents; refrigerate overnight.

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