1 box orange Jello
2 c. hot water
1 (No. 2) can well drained pineapple (save juice)
1 box lemon Jello
1 1/2 c. cold water
2 bananas, diced fine
40 miniature marshmallows

Mix Jellos and water. Add pineapple, bananas and marshmallows. Let congeal.

PINEAPPLE SALAD TOPPING:

1 egg, beaten
2 tbsp. butter
1 c. pineapple juice

Cook until thick. Cool 1 hour in refrigerator. Fold 1 cup whipped cream or Cool Whip in topping. Spread over salad and sprinkle over nuts.