3 pkg. lemon Jello
5 c. boiling water
1 pkg. miniature marshmallows
1 (No. 2) can crushed pineapple, drained (reserve juice)
5 or 6 bananas, sliced

TOPPING:

1 c. pineapple juice
1/2 c. sugar
2 tbsp. flour
1 tbsp. butter
1 egg, beaten
1 carton cream, whipped

Dissolve Jello in boiling water. Melt marshmallows in Jello mixture. Add pineapple and sliced bananas. Chill until set. Spread with topping and sprinkle with nuts.

TOPPING: Combine pineapple juice, sugar and flour in saucepan; cook until thickened. Add butter and egg. Let cool; mix into whipped cream.