1 (7 oz.) pkg. Creamette rings
1 egg, beaten
1/2 c. sugar
1 tbsp. flour
1/4 tsp. salt
1 (13 oz.) can crushed pineapple, drained (reserve liquid)
1/2 pt. real whipping cream
1 (16 oz.) fruit cocktail, drained
1 c. miniature marshmallows

Cook rings, drain. Cook egg, sugar, flour, salt and reserved pineapple juice until thick and smooth. Then blend into rings. Chill at least 1 hour. Beat cream until stiff; combine the rest of the ingredients and serve. Keep refrigerated.

Note - I add maraschino cherries. Serves 10.