2 (3 oz.) pkgs. lemon gelatin
2 c. boiling water
2 c. cold water
1 (13 1/2 oz.) can pineapple chunks
1 c. miniature marshmallows
2 med. bananas, diced
1/2 c. sugar
1 1/2 tbsp. flour
Pinch salt
1 egg, beaten
1 c. heavy cream
Slivered almonds

Drain pineapple chunks, reserving 1 cup juice. Fold pineapple, marshmallows and bananas into gelatin. Pour into 2 quart bowl. Chill until top is almost set.

Meanwhile, combine sugar, flour and salt in small saucepan. Gradually stir in reserved juice. Cook over medium heat until mixture is thickened. Stir some of the hot mixture into egg; mix well. Add egg to remaining hot mixture. Remove from heat, cool completely. Fold whipped cream into cooked custard. Spread over gelatin and top with almonds. Chill until serving time.