1 (6 oz.) pkg. red gelatin
1 1/2 c. hot water
1 1/2 c. cold water
1 (16 oz.) can whole cranberry sauce
1 (20 oz.) can crushed pineapple, drain juice & reserve
3 lg. bananas, sliced
2 c. miniature marshmallows

Dissolve gelatin in hot water. Then add cold water. Chill until partially set. Add cranberry sauce, pineapple and bananas. Pour into 9"x12" pan. Top with marshmallows. If you wish you can add a sprinkling of walnut halves.

PINEAPPLE FLUFF FROSTING:

1 c. sugar
1 c. pineapple juice (add additional pineapple juice or orange juice to make 1 c. if not enough left from drained crushed pineapple)
1 egg, slightly beaten
1 c. heavy cream
2 tbsp. flour
2 tbsp. butter
1 tbsp. lemon juice

Combine sugar, flour, pineapple juice and egg. Cook over low heat until thick. Watch carefully or it could burn. Add butter and mix in. Chill mixture then whip cream and fold in. Add lemon juice. Frost firm gelatin mold. At serving time, garnish with mint leaves or if you wish, cherries, cranberries or walnut halves.

Serves 10 to 12.