1 (9 oz.) can crushed pineapple
1 (4 oz.) jar maraschino cherries
1/2 c. tiny marshmallows
1/3 c. chopped almonds, blanched, toasted
1 tbsp. grated lemon peel
2 tsp. rum flavoring
2 egg whites
1/4 tsp. salt
1/3 c. sugar
1 c. heavy cream, whipped

Drain pineapple and cherries, reserving syrups. Chop cherries. Combine syrups and raisin, heat to boiling. Add marshmallows; stir until dissolved. Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavor. Beat egg whites and salt until foamy; gradually add sugar, beating to stiff peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray. Makes 8 servings.