1 sm. pkg. lemon Jello
1 sm. pkg. lime Jello
2 c. hot water
1 1/2 c. cold water
2 tbsp. lemon juice
2 bananas, diced
2 c. bite size marshmallows
1 (16 oz.) crushed pineapple, drained

Dissolve Jello in hot water. Add cold water and lemon juice. Chill until thickened. Add remaining ingredients. Congeal in 9 x 13 inch pan. Top with topping.

TOPPING:

2 tbsp. flour
1/2 c. sugar
1 can juice from pineapple
1 egg, slightly beaten
2 tbsp. butter
1 c. cream, whipped

Add all ingredients except whipped cream. Cook over low heat until thickened. Cool. Fold into whipped cream. Frost Jello salad.

(Stroudsburg)