2 pkg. lemon Jello
4 c. boiling water

While still hot, add 160 miniature marshmallows. Stir until dissolved. Cool. Add 1 can crushed, drained pineapple and 3 diced bananas. Let set until solid. Cook pineapple juice, 1/2 cup sugar, 2 tablespoons flour, 2 tablespoons butter and 2 whole eggs, slightly beaten. Cook until thick. Cool. Add 1 cup whipped cream. Mix together and spread on top of salad. Sprinkle chopped nuts on the top.