Lost and Found Fruit Salad
1-20oz can crushed pineapple
3 Tablespoons flour
3 Tablespoons sugar
1 Tablespoon butter
1 cup mini marshmallows
2 small bananas (sliced)
1/2 cup pecans (coarsely chopped)
Maraschino cherries (drained)
Drain the pineapple well and SAVE THE JUICE.
Combine sugar and flour, mix in the saved juice from the pineapple.
Beat the eggs and add them to the mix. Add the butter.
Cook over low to med/low heat to thicken. It is important to stir constantly because when this stuff decided to thicken, it does it fast, and will scorch at the drop of a hat. You want it to be almost a runny pudding consistency. (When you pull the spoon across the bottom of the pan, it should leave a clear space for a moment, before slowly filling back in. Remove from heat and add to other ingredients (except the cherries) in a large bowl. Stir well and then chill. Add the cherries only when you are ready to serve, or it will turn the whole thing pink.
I usually make it the day before so the flavors get good and mixed and the marshmallows turn almost spongelike.