Easter Fruit Salad

Ingredients:
1 can (20 ounces) unsweetened pineapple chunks
3/4 cup Domino® or C&H® Granulated Pure Cane 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

Directions:
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 160°. Cool to room temperature.
Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.
Yield: 12 servings