2 c. boiling water
1 1/2 c. cold water
1 lg. can crushed pineapple
2 bananas, sliced
1 c. miniature marshmallows
2 pkg. apricot Jello

Drain pineapple, (save juice). Mix Jello and water, stir marshmallows in hot liquid and let stand until syrup. Fold in other ingredients and congeal.

TOPPING FOR APRICOT JELLO SALAD:

1/2 c. sugar
1/2 tbsp. flour
1/2 c. pineapple juice
1 egg

Mix together and cook until thick. Add 1 (3 oz.) cream cheese to hot mixture and cool. Fold in 1 small package Dream Whip. Spread over Jello. Sprinkle with chopped nuts or grated cheese.