2 (3 oz.) pkg. lemon Jello
2 c. boiling water
2 c. 7-Up, cold
1 1/2 c. miniature marshmallows
1 (20 oz.) can crushed pineapple, drained, reserve 1 c. juice
2 bananas, sliced

Dissolve Jello in water; add 7-Up. Put into 9 x 13 pan and refrigerate. When it starts to jell, add drained pineapple, marshmallows, and sliced banana. Refrigerate until set.

TOPPING:

1/2 c. sugar
1 egg, well beaten
2 tbsp. butter
2 tbsp. flour
1 c. pineapple juice
1 (3 oz.) pkg. cream cheese
1/2 c. chopped walnuts

Cook first 5 ingredients until thick. When cooled, add cream cheese and beat. Frost the salad with this topping, after it is set. Sprinkle with nuts.