Make a paste of flour and small amount of pineapple juice, then gradually add remainder of pineapple juice. Add butter, sugar and salt. Cook in top of double boiler for 10 minutes. Add the egg, slightly beaten, and continue cooking for a few minutes, stirring constantly. Cool and add lemon juice. Add pineapple, oranges, nuts. marshmallows and cherries. Fold in Cool Whip. Pour into freezing tray and freeze until ready to serve. MC formatting by bobbi744@sojourn.com Recipe by: Cooking Between Stitches, Rosalie Peters, 1979 Posted to MC-Recipe Digest V1 #648 by Roberta Banghart on Jun 22, 1997