3 c. hot water
2 (3 oz.) or 1 (6 oz.) pkg. lemon Jell-O
1 1/2 c. miniature marshmallows
3 bananas, cubed
1/2 c. nuts (optional)
1 (2 lb.) cans crushed pineapple (save juice)
1 c. pineapple juice
1 egg, beaten
1 1/2 tbsp. flour
1/2 c. sugar
1/2 pt. whipped cream
Sharp Cheddar cheese, shredded

Dissolve Jell-O in hot water and cool. Add drained pineapple, bananas and marshmallows. Chill in large (at least 9 x 13-inch), flat pan until firm. Heat pineapple juice (add water to equal 1 cup). Mix flour and sugar with egg. Mix with pineapple juice and stir until thick over low heat. Cool. Fold in whipped cream and spread over Jell-O mixture. Shred cheese over all. Cut and serve in squares. Serves 10 to 12.

Alice Johnson's recipe.