FLUFFY FRUIT SALAD
2 cans (20 oz. ea.) crushed -- pineapple
2/3 cup Sugar
2 tablespoons Flour
2 Eggs -- lightly beaten
1/4 cup Orange juice
3 tablespoons Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail -- drained
2 cans (11 oz. ea.) mandarin -- oranges, drained
2 Bananas -- sliced
1 cup Heavy cream -- whipped
reserving 1 cup juice in a small saucepan.
Set pineapple aside.
To saucepan, add sugar, flour, eggs,
orange juice, lemon juice and oil.
Bring to a boil, stirring constantly.
Boil for 1 minute; remove from the
heat and let cool.
In a salad bowl, combine the pineapple,
fruit cocktail, oranges and bananas.
Fold in whipped cream and cooled sauce.
Chill for several hours.