2 egg yolks
1/4 c. sugar
1/2 c. lemon juice
1/2 c. pineapple juice (you may use the juice from the canned fruit)
2 tbsp. water
1 container Cool Whip
1 can fruit cocktail (reg. size)
1 can pineapple, crushed
1 tbsp. unflavored gelatin (1 env.)

In double boiler make dressing by cooking egg yolks, sugar and juices until mixture coats spoon. Soak gelatin in water until softened. Add to hot mixture and cool.

Blend in fruit with dressing mixture, then blend in the Cool Whip. Turn into freezer tray and freeze until firm. Serve on lettuce. May be kept in the freezer for a couple of weeks. Thaw a little before serving.