Imperial Fruit

• 2 (13 1/2 oz.) cans pineapple tidbits, drained (reserve syrup)
• 2 c. red grapes, halved and seeded
• 2 c. miniature marshmallows
• 1/2 c. maraschino cherries
• 3 bananas
• 1 c. heavy cream
• 2 Tbsp. cornstarch
• 1 egg, beaten
• 1/4 c. water
• dash of salt

1. In bowl, combine pineapple, grapes and marshmallows.
2. In saucepot, blend 1/2 cup syrup from pineapple and 1/4 cup water with 2 tablespoons cornstarch.
3. Cook over low heat until clear and thickened.
4. Stir in beaten egg a spoonful at a time.
5. Add dash of salt and heat.
6. Cool cooked mixture.
7. After thoroughly cooled, pour mixture over fruit and toss lightly.
8. Chill overnight. Before serving, fold in bananas (sliced), cherries and 1 cup heavy cream (whipped).

pineapple tidbits, red grapes, marshmallows, maraschino cherries, bananas, heavy cream, cornstarch, egg, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690811 (may not work)