2 eggs
1/4 c. vinegar
1/2 c. water
1/4 c. sugar
16 marshmallows
1 lg. can fruit cocktail
8 slices pineapple
1 lg. can Queen Anne cherries

Cook eggs, vinegar, water, sugar and marshmallows until marshmallows are slightly thick. Cool. (Lemon juice can be used for vinegar and marshmallow cream for marshmallows.) Strain and chop up fruit. Add to marshmallow mixture. Place in large freezing tray and freeze. When ready to serve, cut in 2-inch squares and place on lettuce leaves.