1 (13 1/2 oz.) can crushed pineapple
Water
3/4 c. sugar
2 c. fresh cranberries
1 diced banana
1 c. sliced and diced pears
1 tbsp. lemon juice
1 tbsp. butter
1 tbsp. cornstarch
1 egg
2 c. miniature marshmallows
1 c. whipping cream, whipped

Drain the pineapple thoroughly. Measure syrup. Add water to make 1 cup. Combine the syrup, sugar, and cranberries in a saucepan. Bring to a full boil. Remove from heat and drain, reserving syrup. Combine cranberries, other fruits, and lemon juice. Chill. Melt butter, blend in cornstarch, and add cranberry syrup. Cook, stirring constantly, over medium heat until mixture boils and thickens. Beat eggs slightly. Add part of the hot mixture to the eggs, blending quickly. Gradually stir back into the remaining hot mixture. Continue cooking over low heat for 3 minutes. Cool to lukewarm. Fold fruit, marshmallows, and whipped cream into custard mixture. Pour into a 9 x 5 inch loaf pan or two refrigerator trays. Freeze until firm.

Slice the salad into individual portions. Serve on crisp greens with mayonnaise or additional whipped cream.