2 eggs, lightly beaten
5 tbsp. lemon juice
2 tbsp. butter, melted
1 (10 1/2 oz.) pkg. miniature marshmallows
5 tbsp. sugar
1 c. pecans, lg. pieces
3 bananas, sliced
1 (20 oz.) can crushed pineapple, drained
1 (14 oz.) jar maraschino cherries
1 c. heavy cream, whipped or Cool Whip

To lightly beaten eggs, add lemon juice, sugar, butter, and marshmallows. Cook in double boiler over medium flame, stirring constantly until marshmallows melt. Cool. Add pecans, bananas, pineapple, and cherries. Fold in whipped cream. Pour into 6-cup salad mold. Chill 12 to 24 hours.