2 eggs, slightly beaten
1/4 c. lemon juice
1/4 c. plus 1 1/2 tsp. sugar
2 tbsp. butter
1/2 lb. miniature marshmallows
1 tbsp. lemon juice
3 lg. bananas, sliced
1 (13 1/2 oz.) can pineapple chunks, drained
1 (No. 303) can Royal Anne cherries, seeded and drained
1/4 lb. chopped pecans
1 c. whipping cream, whipped

Place slightly beaten eggs in a 2 quart saucepan. Add 1/4 cup lemon juice, sugar, butter and marshmallows. Cook on medium heat stirring constantly until marshmallows dissolve. Cool. Sprinkle 1 tablespoon lemon juice over banana slices. Add bananas, pineapple, cherries and pecans to cooked mixture. Fold in whipped cream and pour into a 3 1/2 quart ring mold. Place in refrigerator for at least 12 hours before serving. Very good as a salad or dessert; also could be used as a filling for an angel food cake.