2 (3 oz.) boxes lemon Jello
2 c. boiling water
2 c. mini marshmallows
1 sm. can crushed pineapple, well drained
2 c. diced apples
1 c. chopped nuts

Dissolve Jello in boiling water; add marshmallows. Cook on low heat until marshmallows are dissolved. Remove from heat and add 1 cup cold water. Pour into 9 x 13 inch dish. Chill until slightly thickened. Add pineapple, apples and nuts. Chill until firm.

TOPPING:

1/2 c. sugar
2 eggs
Juice of lemon
1 c. Cool Whip

Beat sugar, eggs and lemon juice over low heat until thickened, stirring constantly. Cool and fold in Cool Whip. Spread on top of salad.