4 tbsp. flour
1 c. sugar
4 eggs
2 tbsp. butter
1 can sliced pineapple, drained and chunked
Syrup from pineapple
1/2 pt. whipping cream
1 1/2 c. peanuts
3 lg. bananas

Cream butter, sugar, eggs, flour and pineapple syrup together; cook over boiling water until thick. Place in refrigerator for 12 hours.

Whip 1/2 pint whipping cream and fold into cooled custard. In clear glass bowl, layer bananas, layer peanuts, layer of chopped pineapple slices, layer of custard. Repeat until all is used. Garnish top of salad with peanuts.