24 Hour Salad - Fruit Cream Salad

1 (20-oz.) can pineapple chunks
2 cans (15-oz. each) mandarin oranges
3 eggs
3 Tbsp. flour
3/4 cup sugar
1 1/2 cups miniature marshmallows
2 bananas, peeled and sliced
1 cup heavy cream, whipped

Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups.

Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, cover, and chill in refrigerator until cold.

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover. Chill 24 hours before serving. Serves 8-10