20 ounces pineapple chunks
2 eggs, beaten
1/2 cup sugar
1 lemon, juice of
8 ounces cream cheese
1/2 pint heavy cream, whipped
1 small bottle maraschino cherries, cut up
2 cups white cherries, pitted, trained
20 ounces fruit cocktail, drained
1/2 pound marshmallows
1/2 cup English walnuts

Drain pineapple, reserving 1/3 cup juice. Place eggs, reserved pineapple juice, sugar and lemon juice in a double boiler. Cook mixture over boiling water until thick; cool. Blend in cheese. Fold whipped cream into cooked dressing. Combine fruits in a large bowl. Pour dressing over fruits; mix well. Add marshmallows and walnuts. Place in refrigerator and chill 24 hours before serving.