2 (3 oz.) pkgs. lemon Jello
2 c. boiling water
2 c. 7-Up (after 7-Up foam subsides)

Pour into 9 x 13 inch baking dish. When partially set, add 1 (#2) can (2 1/4 to 2 1/2 cups) crushed pineapple (drain and save juice) and 1 c. miniature marshmallows. When solid spread with topping.

TOPPING:

1 egg
1/2 c. sugar
2 tbsp. flour
Pinch of salt
1 c. pineapple juice

Cook until thick, then add 2 tablespoons butter. Stir and cool. Then stir in 2 cups whipped topping. Spread cooled topping on salad, like frosting.