1 (1 lb., 4 oz.) can pineapple
2 cans Royal Anne cherries (16 oz.)
2 c. miniature marshmallows
1/2 c. chopped pecans

DRESSING:

3 tbsp. flour
3/4 c. sugar
3 eggs

Drain pineapple, reserving the syrup. Mix sugar, flour and eggs and beat. Add pineapple juice and cook until thick, stirring constantly. Let cool. Cut up pineapple and cherries (drained). When dressing is cold mix with fruit and marshmallows. Sprinkle with pecans on the top. Chill.