2 (3 oz.) pkg. lemon Jello
2 c. 7 - Up
2 lg. or 3 sm. bananas
#2 can crushed pineapple, drained (reserve juice for custard)
1 c. miniature marshmallows

Dissolve Jello in 2 cups boiling water. Add 7 - Up. Chill until partially set. Stir in bananas and pineapple. Add marshmallows. Pour into a flat Pyrex dish and chill until firm and solid.

CUSTARD:

1/2 c. sugar
2 tbsp. flour
1 c. pineapple juice
1 egg, beaten
1 container Cool Whip

Combine sugar, flour, pineapple juice and egg; cook until thick, stirring. Add 2 tablespoons butter. Chill until cold. Mix custard in 1 container Cool Whip and spread on top of Jello mixture. Keep in refrigerator until serving time.