Angel Hash Salad - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/4 c. sugar
1 c. pineapple juice
2 egg yolks
1 (20 oz.) can pineapple tidbits
1/4 c. walnuts, chopped
1/4 lb. miniature marshmallows
6 bananas
1 c. whipped cream

Preparation

Combine cornstarch, sugar and pineapple juice; blend well. Cook, stirring constantly, until thickened.
Add egg yolks; blend well.
Return to heat and cook 2 minutes more, stirring constantly.
Cool.
Fold in rest of ingredients, except bananas. Chill overnight.
Add sliced bananas just before serving.
Garnish with maraschino cherries.