1/2 lb. Rose Marina (P & R) cooked, but a little firm.

Drain and wash. Leave in cold water until sauce is prepared.

SAUCE:

1 can fruit cocktail, drained (save juice)
1 can mandarin oranges, drained (save juice)
1 can chunk pineapple, drained (save juice)

To juices from above add 2/3 cup sugar, 2 tablespoons flour mixed with water so there are no lumps, and 2 eggs, beaten. Boil until thickened. Pour sauce over Rose Marina and leave in refrigerator overnight. Next day, add fruit and 8 ounce Cool Whip.