Frozen Fruit Salad - cooking recipe

Ingredients

1 c. flour
1 3/4 c. sugar
1 pt. pineapple juice
6 Tbsp. lemon juice
2 large eggs
1 c. chopped pecans
1 (No. 2) can pineapple chunks
1 (No. 2) can Royal Ann cherries
1 (No. 2) can peaches
1 1/4 lb. bananas
1 pt. whipping cream

Preparation

Mix flour and sugar.
Add pineapple and lemon juice.
Add beaten eggs; continue cooking until thick.
Add drained fruit, bananas and pecans.
Fold in whipped cream.
Put in quart milk cartons.
Store in freezer 24 hours or use as a dessert without freezing.
Yield:
3 1/2 quarts or 21 to 28 servings.