1 medium can crushed pineapple
1/2 bag quartered marshmallows (not miniature)
1 c. chopped English walnuts
1/2 pt. whipping cream
1 egg, beaten
3 tbsp. sugar
2 to 3 tbsp. cornstarch, mixed with water for thickening
1 tsp. vanilla

Drain pineapple juice into saucepan. Set pineapple, marshmallows and nuts aside in large bowl. Add sugar, egg and thickening to pineapple juice. Cook over medium heat until thick, stirring constantly. After sauce has thickened; remove from fire. Stir in vanilla and let cool to room temperature. After mixture has cooled, mix thoroughly into pineapple, marshmallows and nuts. Be sure it is evenly distributed. Whip the cream and flavor with 2 tablespoons sugar and 1/2 teaspoon vanilla. Fold into pineapple, etc., and refrigerate about 8 hours.