1 pkg. lemon Jello
1 pkg. orange Jello
1 1/2 c. miniature marshmallows
2 or 3 bananas
1 c. crushed or chunk pineapple, reserve juice
1 c. sherry wine

Make Jello by directions on package, substituting a cup sherry for some of water. Add marshmallows, bananas and pineapple; congeal in refrigerator. Top with frosting.

FROSTING:

2 tsp. flour
1/2 c. sugar
2 tsp. butter
2 egg yolks
Dash salt
1 c. pineapple juice

Mix sugar and flour, salt and butter, pineapple juice. Add 2 beaten egg yolks; cook over medium heat, stirring constantly until thick. Cool in refrigerator. Fold in 1 cup whipped cream and spread on Jello. Top with coconut and chopped nuts, if desired. Keep refrigerated until time to serve.