2 (20 oz.) cans crushed pineapple
2/3 c. sugar
2 tbsp. all-purpose flour
2 eggs, lightly beaten
1/4 c. orange juice
3 tbsp. lemon juice
1 tbsp. vegetable oil
2 cans (11 oz.) mandarin oranges, drained
2 bananas, sliced
1 c. heavy cream, whipped

Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges, and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours.

Yield 12-16 servings.