1 lg. box lemon Jello
4 c. hot water
2 c. crushed pineapple, drained
1 pkg. mini marshmallows
3 sliced bananas
1/3 c. chopped pecans

Mix together. Chill and set overnight in 10 x 12 inch pan.

TOPPING:

1 egg, beaten
Dash of salt
1/2 c. sugar
1 c. pineapple juice
2 tbsp. flour

Cook until thick. Add 1 glass jar of Kraft pimento cheese spread to hot mixture. Cool. Add 1 cup whipped cream. Spread on top of salad. Chill.