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

Drain pineapple,

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.