Fluffy Fruit Salad

2 cans (20 ounces each) crushed pineapple
2/3 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon vegetable oil
2 cans (17 ounces each) fruit cocktail, drained
2 cans (11 ounces each) mandarin oranges, drained
2 bananas, sliced
1 cup heavy cream, whipped

Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice, and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges, and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours.

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