1 lg. can apricots
1 lg. can peaches
3 crushed bananas
1 lg. can pineapple
2 c. miniature marshmallows

Drain fruit, mash bananas, mix together and pour cooled custard over this.

CUSTARD:

2 eggs, beaten
4 tbsp. vinegar
4 tbsp. sugar

Cook until thick and cool. Mix in with fruit and add 1 cup whipped cream or Cool Whip. Pour into mold or angel food cake pan and freeze 24 hours before serving. Use 1 large (6 ounce) package cream cheese, softened and mixed with 4 or 5 tablespoons fruit juice frost - fruit salad after unmolding it.