Angel Hash Salad

• 1 (1 lb.) can crushed pineapple, drain well (reserving syrup)
• 1 (1 lb.) can fruit cocktail, drain well (reserving syrup)
• 2 Tbsp. cornstarch
• 1/4 c. sugar
• 2 egg yolks, beaten
• 1 c. syrup from pineapple and cocktail
• 1 c. heavy cream, whipped or Cool Whip
• 1/4 c. chopped walnuts
• 2 c. miniature marshmallows
• 2 or 3 bananas, sliced

1. Combine in saucepan the cornstarch and sugar.
2. Mix well; combine and add egg yolks and syrup from pineapple and cocktail. Blend well.
3. Cook over medium heat, stirring constantly, until thickened.
4. Cool thoroughly.
5. Fold in cream, walnuts, marshmallows, crushed pineapple and fruit cocktail.
6. Cover and chill overnight.
7. Just before serving, you may add bananas.
8. Serve on lettuce leaves.

pineapple, fruit cocktail, cornstarch, sugar, egg yolks, syrup from pineapple, heavy cream, walnuts, marshmallows, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458981 (may not work)