Angel Hash Salad - cooking recipe

Ingredients

1 (1 lb.) can crushed pineapple
1 can fruit cocktail
2 Tbsp. cornstarch
1/4 c. sugar
2 eggs
1 c. heavy cream, whipped
1/4 c. chopped nuts
2 c. miniature marshmallows

Preparation

Drain pineapple and fruit cocktail.
Combine in saucepan the eggs (beaten), cornstarch, sugar and 1 cup of juice reserved from fruit.
Cook over medium heat until mixture comes to a boil and thickens.
Remove from heat.
Cool completely.
Fold in whipping cream, nuts and marshmallows.
Add pineapple and fruit cocktail. Combine in a bowl and refrigerate overnight.