2 eggs, slightly beaten
2 tbsp. vinegar
1/4 c. sugar
2 tbsp. butter
1 (15 1/4 oz.) can pineapple chunks
2 med. bananas, sliced
1 (11 oz.) can mandarin oranges, drained
1 (16 oz.) can sliced peaches, drained
1 (6 oz.) jar maraschino cherries, drained
1 (7 oz.) pkg. miniature marshmallows
1/2 c. whipping cream, whipped

Combine first 4 ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thickened; set aside to cool. Drain pineapple, reserving liquid. Add bananas to reserved liquid and toss gently; drain.

Combine fruit and marshmallows in a large bowl. Add egg mixture and stir gently. Fold in whipped cream. Pour mixture into a lightly greased 10 inch tube pan; cover and freeze until firm. Let salad stand at room temperature 20 minutes before serving. Yield: 12-15 servings.