Make Ahead Fruit Salad - cooking recipe

Ingredients

2 (15 oz.) cans fruit cocktail
2 (20 oz.) cans pineapple
1/4 c. cornstarch
1/3 c. sugar
2 beaten eggs
2 bananas

Preparation

Drain fruit, saving juice, in a saucepan.
Mix cornstarch and sugar in a bowl; add beaten eggs and mix until smooth.
Stir this mixture into cold juice in saucepan and then heat.
Bring to a boil, stirring, until thick.
Cool slightly and then mix with drained canned fruit.
Refrigerate overnight.
Before serving, add sliced bananas.
You can also add fresh sliced kiwi fruit and strawberries.