Fluffy Fruit Salad
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2 cans (20 ounces each) crushed pineapple
2/3 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon vegetable oil
2 cans (17 ounces each) fruit cocktail, well drained
2 cans (11 ounces each) mandarin oranges, well drained
2 bananas, sliced
1 cup heavy cream, whipped, or 1 container (8 ounces) frozen whipped topping, thawed
Drain pineapple, reserving 1 cup juice in a 1-quart saucepan. Set aside the pineapple.
To juice in saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring
constantly. Boil 1 minute; remove from the heat and let cool.
In a large salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and
the cooled sauce. Chill for several hours. Yield: 12 to 16 servings.