1 (6 oz.) box lemon Jello
1 (16 oz.) can crushed pineapple, drained (reserve syrup)
2 bananas, sliced
Miniature marshmallows

Prepare Jello according to box directions. Add fruit and marshmallows. Refrigerate until firm in 9x13 inch dish.

Prepare topping (below) and spread over firm Jello. Sprinkle with graham cracker crumbs.

TOPPING:

1 c. pineapple juice
1/2 c. sugar
2 tbsp. flour
1 egg, beaten
2 tbsp. butter
1 sm. carton Cool Whip
Graham cracker crumbs

Melt butter in pan over medium heat. In small bowl, mix together beaten egg and pineapple juice. Add to melted butter in pan and bring to a boil.

In separate small bowl, mix together sugar and flour. Add to boiling mixture, stirring constantly. Cook over medium heat until thickened. Cool completely. Fold in Cool Whip.