2 sm. pkgs. lemon Jello
1 can (large) crushed pineapple
2 or 3 bananas
10 oz. pkg. miniature marshmallows
1/2 c. sugar
2 tbsp. flour
2 tbsp. butter
1 egg
Cool Whip topping (8 oz.)

Make Jello according to directions on the package. Drain the pineapple. Save the juice. Mash bananas. Add pineapple, bananas and marshmallows to Jello. Refrigerate. (Note: marshmallows will come to the top). Topping: add enough water to pineapple juice to make 1 cup. Add sugar, butter, flour and egg. Cook until thick. Cool. Add this mixture to Cool Whip (or 1/2 pint whipped cream). Spread over Jello. Use 9 x 13 pan. 12 servings.