Easter Fruit Salad

• 1 can (20 ounces) unsweetened pineapple chunks
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream, whipped
• 1 can (11 ounces) mandarin oranges, drained
• 1 package (10-1/2 ounces) pastel miniature marshmallows
• 1 jar (10 ounces) maraschino cherries, drained and chopped

1. Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160u0b0. Cool to room temperature.
2. Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.

pineapple, sugar, flour, eggs, lemon juice, heavy whipping cream, mandarin oranges, marshmallows, maraschino cherries

Taken from www.tasteofhome.com/recipes/easter-fruit-salad/ (may not work)