2 c. boiling water
1 lg. lemon Jello
16 oz. bottle 7-Up
1 can crushed pineapple
3 lg. bananas
2 c. miniature marshmallows

Mix together and pour into 9 x 13 inch pan. Refrigerate until solid.

TOPPING:

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

Cook and cool.

Add 1 cup whip cream. Stir in with above topping and spread over Jello. Keep refrigerated.