1 #2 can (2 1/2 c.) pineapple tidbits (in syrup)
1 (1 lb.) can (2 c.) pitted cherries (Royal Anne or Bing)
3 egg yolks
2 tbsp. white vinegar
2 tbsp. sugar
Dash salt
1 tbsp. butter
1 (11 oz.) can mandarin oranges, drained
1-2 bananas, sliced
2 c. tiny marshmallows
1/4 c. halved maraschino cherries
1 c. whipped cream, whipped or 2 c. Cool Whip

Drain pineapple, reserving 2 tablespoons syrup. Drain cherries. In top of double boiler, beat egg yolks slightly; add reserved pineapple syrup, the vinegar, sugar, salt and butter. Place over hot, not boiling water; cook, stirring constantly, until mixture thickens slightly and barely coats a wooden spoon (about 2 minutes).

Cool to room temperature. Combine all well-drained fruit and marshmallows. Pour custard over all and mix gently. Fold in whipped cream. Pour into serving bowl. Cover and chill 24 hours. Trim with cantaloupe slices and watermelon balls, if desired. Serves 6-8.