1 lg. can Libby's Hawaiian crushed pineapple
1/4 c. sugar
1/2 tsp. salt
2 tbsp. flour
1 egg
2 tbsp. lemon juice
1 tsp. grated lemon peel
3/4 c. whipping cream
1/4 lb. marshmallows

Drain crushed pineapple, reserving syrup. Combine sugar, salt and flour in a saucepan. Add egg and blend thoroughly. Stir in pineapple syrup. Cook, stirring constantly until thick and smooth. Remove from heat and add lemon juice and peel. Cover and chill. Whip cream stiff and fold into pineapple mixture. Fold in marshmallows cut in quarters and crushed pineapple.

If desired 1/4 cup quartered maraschino cherries may be added. Chill 4-6 hours or overnight. Serve in lettuce cups. Garnish with water cress. 5-6 servings.