1 1/2 c. pineapple juice
1 c. water
1/4 c. tapioca
1/2 c. sugar
1 tsp. salt
2 tbsp. lemon juice
1 (13 1/2 oz.) can crushed pineapple, undrained
1 c. heavy cream, whipped
Maraschino cherries for garnish

In saucepan, combine pineapple juice, water, tapioca, sugar and salt. Bring to boil. Stir constantly over medium heat until tapioca is cooked. Stir in lemon juice and pineapple. Refrigerate 2 hours before serving; fold whipped cream into pineapple mixture. Chill and garnish with cherries.