1 (13 1/2 oz.) can crushed pineapple
1 (3 1/2 oz.) pkg. lemon pudding & pie filling
3/4 c. sugar
2 egg yolks
2 c. whipping cream
1 can mandarin oranges, drained
Maraschino cherries, optional

Drain pineapple, measure syrup; add water to make 2 1/4 cups. Combine pudding mix, sugar and 1/4 cup liquid in a saucepan. Add eggs, blend well. Stir in remaining liquid. Stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with wax paper. Chill.

Blend the whipped cream into chilled pudding, stir in remaining ingredients. Pour into 9 x 13 inch pan and store in freezer.