1 lg. can pineapple chunks
1 sm. bottle maraschino cherries
1 can pitted cherries
1 lg. can fruit cocktail
1/2 c. walnuts
1/2 lb. marshmallows
2 eggs, beaten
1/2 c. sugar
Juice of 1 lemon
1 (8 oz.) pkg. cream cheese
1/2 pt. heavy cream

Drain pineapple chunks, reserve 1/3 cup of juice. Drain cherries and fruit cocktail. Place fruit in bowl; set aside. Combine eggs, sugar, pineapple juice and lemon juice in double boiler. Cook until thickened. Cool. Soften cheese; blend into cooled dressing. Whip heavy cream, fold into dressing. Pour dressing over fruit, mix well. Add marshmallows and walnuts. Chill for 24 hours before serving.