Easter Fruit Salad

Directions

1. Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.
2. Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.