1 (3 oz.) pkg. lemon Jello
1 1/2 tbsp. sugar
2 med. apples, diced
2 bananas, sliced
1 c. crushed pineapple, drained
1 c. hot water
1 c. cold water

Mix Jello with hot water until dissolved. Add cold water. When Jello starts to set, then add apples, bananas and pineapple.

TOPPING:

Beat 1 egg. Add 1/4 cup sugar and 1 tablespoon flour and also the 1/2 cup pineapple juice (that was saved). Cook until thick. Cool. Then fold in 1/2 to 1 c. Cool Whip. Spread on top of congealed Jello. Place in refrigerator for 2 or 3 hours. Good overnight. The topping adds so much to this salad.