1 1/2 c. dark seedless grapes, halved
1 1/2 c. miniature marshmallows
1 c. pineapple chunks, drained (reserve the juice)
1 c. English walnuts, coarsely chopped

DRESSING:

4 tbsp. granulated sugar
2 tbsp. flour
1 c. reserved pineapple juice
1 tsp. vanilla

Beat 2 whole eggs and add to the dressing mixture. Combine vanilla with this mixture and cook until thickened. Cool thoroughly. Fold the dressing into the salad. Fold 1 small container whipped topping into the salad. Refrigerate.