1 (20 oz.) can crushed pineapple, in heavy syrup
1 (10 oz.) jar sliced maraschino cherries
3 c. miniature marshmallows
1/4 c. sugar
1 1/2 tbsp. cornstarch
1/2 pt. carton real whipping cream

Drain pineapple and maraschino cherries into small saucepan. Set aside. Into large bowl put drained cherries and pineapple.

Place small saucepan with juices on stove over medium heat, thicken with cornstarch (dissolve cornstarch in small amount of water before you add to juices), stirring constantly. When thick and clear, pour immediately over pineapple and cherries in bowl, immediately add 3 cups of marshmallows, lightly stir. Refrigerate overnight.

Before serving take 1/2 pint of whipping cream and 1/4 cup of sugar and whip together until stiff peaks form. Add to pineapple and cherry mixture. Stir well.

Serves 8.