1 #2 1/2 can diced pineapple
2 c. sm. marshmallows
1/2 c. chopped pecans
1/2 c. seedless red grapes cut in half

DRESSING:

1 egg, beaten
1 c. pineapple juice
1 walnut of butter
1 tbsp. flour
2 tsp. sugar
2 tbsp. sweet cream

Mix flour, sugar and cream. Add to beaten egg, pineapple juice and melted butter. Cook until thickened and cool. Pour over salad and mix well. Refrigerate for at least 12 hours before serving.