3 ripe bananas
1 c. canned pineapple
1 c. canned pears
1 dozen maraschino cherries
1 c. fruit salad dressing, chilled, recipe follows
1 c. cream, chilled, whipped

Mash bananas to smooth pulp. Dice drained pineapple and pears. Thinly slice the cherries. Add fruit to chilled salad dressing. Then fold in cream. Pour into 8x12 inch pan. Place in freezer and freeze until firm. Cut into squares and serve on lettuce.

FRUIT SALAD DRESSING:

1/4 c. sugar
1/2 tsp. salt
1 1/2 tbsp. flour
1 egg
2 tbsp. vinegar
3/4 c. pineapple juice

Mix ingredients in order given, stirring well after each addition. Cook over low heat until thick and smooth, stirring constantly. Chill thoroughly before adding the fruit. Yield: 1 cup.