Pineapple Almond Dessert Salad
|Eggs||2 , beaten|
|Pineapple juice||2 Tablespoon, drained from can|
|Canned pineapple tidbits||2 1⁄2 Cup (40 tbs) (No, 2 1/2 Can)|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Put in the top of a double boiler the eggs, sugar, vinegar, pineapple juice, flour, and salt and cook until thick, stirring frequently.
Remove from the heat and stir in the well-drained pineapple and almonds.
Cover and chill several hours, or overnight.
Blend in the whipped cream and chill several more hours.