2 sm. pkgs. lemon Jello
3 c. hot water
1 (#2) can crushed pineapple, drained but keep juice
1 c. sm. marshmallows
3 bananas, sliced
1 c. pineapple juice
1 egg, beaten
1 1/2 tbsp. flour
1/2 c. sugar
1/2 pt. whipping cream, whipped

Dissolve Jello in water and let cool. Add pineapple, marshmallows, and bananas. Mold and chill in 9 x 9 inch pan. Blend pineapple juice, egg, flour, and sugar in double boiler. Cook until thick; cool. Fold in whipped cream. Pour on top of molded salad. Garnish with shredded cheese and walnuts, if desired. May be made day ahead.