Angel Salad - cooking recipe

Ingredients

1 large can pineapple chunks
1 small bottle maraschino cherries
1 can pitted white Queen Anne cherries
1 large can fruit cocktail
2 eggs, beaten
1/2 c. sugar
juice of 1 lemon
1 (8 oz.) pkg. cream cheese
1/2 pt. heavy cream, whipped
1/2 lb. miniature marshmallows
1/2 c. English walnuts

Preparation

Drain pineapple, reserving 1/3 cup juice.
Drain all other fruits.
Cut up maraschino cherries.
Combine eggs, 1/3 cup pineapple juice, sugar and lemon juice in double boiler.
Cook until thick.
Cool.
Soften cream cheese and blend into dressing. Fold in whipped cream.
Combine the fruits and pour the dressing over the top.
Mix well.
Add marshmallows and nuts.
Chill for 24 hours.