Drain the fruit cocktail and pineapple, reserving the juice in a saucepan.

In a separate bowl, mix cornstarch and sugar together.

Add the beaten eggs to the cornstarch and sugar mixture, and mix until smooth.

Stir the egg mixture into the cold reserved fruit juice in the saucepan.

Heat the mixture in the saucepan over medium heat.

Bring the mixture to a boil, stirring constantly, until it thickens.

Remove from heat and let the mixture cool slightly.

Mix the cooled juice mixture with the drained canned fruit.

Refrigerate the fruit salad overnight to allow flavors to meld.

Just before serving, add sliced bananas.

Optionally, add fresh sliced kiwi fruit and strawberries for extra flavor and color.