1 c. pinneapple juice, (reserved from pineapple)
1/2 c. sugar
1 egg, well beaten
2 tbsp. corn starch or flour

Cook until thick and cool.

Pour over:

1 large can chunk pinepple
1/2 c. chopped nuts
1/2 sack minature marshmellows (use 10 oz)

Mix well and store in the refrigerator.