Colorful Fruit Salad recipe

1 (1 pound 4 ounce) can chunk pineapple, drained (reserve juice)
2 scant tablespoons cornstarch
1/2 teaspoon salt
1 egg, beaten
1/2 (10 1/2 ounce) package miniature marshmallows, colored or plain
1 cup frozen or canned strawberries or peaches*
2 to 3 bananas

To the pineapple juice, add cornstarch, sugar, salt and well-beaten egg. Cook juice mixture until bubbles appear and it thickens, stirring constantly. Pour cooked dressing over pineapple chunks. Add marshmallows. Add choice of fruit. Chill.

Just before serving time, stir in bananas.

* If fresh fruit is desired, use 1/2 pint fresh strawberries or 2 to 3 peaches.