1 lg. (6 oz.) pkg. lemon gelatin
2 c. hot water
2 c. cold water
4 or 5 lg. bananas
1 c. miniature marshmallows
2 c. crushed pineapple, well drained (save juice)

Mix gelatin with water and chill until syrupy. Add fruit and marshmallows. Refrigerate until set and add topping.

TOPPING:

1 egg, beaten
1 c. pineapple juice
1/3 c. sugar
2 tbsp. flour
2 tbsp. butter
1 sm. carton Cool Whip

Cook egg, pineapple juice, sugar, flour and butter in double boiler until thick. Cool and add Cool Whip. Spread over set gelatin and return to refrigerator for at least 1 hour.