Fruit Salad

Recipe By: Myrtle Jibson
Serving Size: 1

• 4 Tablespoons sugar
• 4 Tablespoons lemon juice
• 2 eggs
• 1/2 bag marshmellows
• 2 can 14 oz fruit cocktail, drained
• 1 can  14 oz pineapple tidbits, drained
• 2 cans manderin oranges, drained
• 1 Cup cream, whipped

Cook sugar, lemon juice and eggs until thick, stirring constantly. Cool. Add whipped cream.Combine marshmellows, fruit cocktail, pineapple, and manderin oranges. Add to cooked mixture.Set 24 hours