1 (17 oz.) can pitted light or dark sweet cherries, drained
2 (13 oz.) cans pineapple chunks, drained, reserve 2 tbsp. liquid
2 (11 oz.) cans mandarin oranges, drained
1 c. miniature marshmallows

DRESSING:

2 eggs, beaten
2 tbsp. sugar
1 tbsp. butter
Dash salt
2 tbsp. lemon juice
2 tbsp. pineapple syrup
3/4 c. chilled whipping cream

Prepare fruit dressing. Combine fruits and marshmallows. Pour dressing over ingredients and toss. Cover and chill 12 to 24 hours. Garnish with orange sections and cherries.

Combine all except cream in small saucepan. Heat to boiling, stirring constantly. Remove and cool. Beat cream and fold in egg mixture.