1 package lemon Jello and 2 cups hot water or pineapple juice (use 1 can to dissolve Jello and the rest cold). Dissolve Jello and let stand to thicken. When thick beat until light and fluffy. Beat 2 egg whites stiff and add 1/2 cup sugar. Whip one pint of cream or use Dream Whip. Mix egg whites and cream and add to Jello. Then add one large can of crushed pineapple and 7 bananas, cut into pieces.

Line bottom of pan with crushed graham cracker crumbs. Pour mixture on graham crackers and add more cracker crumbs. Let set in refrigerator for 2 hours or until firm. You can use a 11 1/2 inch pan or 12 inch x 7 1/2 inch or 8 inches. This is a large dessert and will fill a pan this size 2 inches deep.