2 (3 oz.) pkgs. lemon Jello
4 c. boiling water
2 c. miniature marshmallows
1 (20 oz.) can crushed pineapple, drained
4 bananas, sliced
2 tbsp. flour
2 eggs, beaten
1/2 c. sugar
1/2 c. pineapple juice
2 tbsp. butter
1 sm. container Cool Whip
1/2 c. pecans

Dissolve Jello in boiling water. Add marshmallows and stir until melted. Drain pineapple, reserving juice. Add pineapple and sliced bananas to Jello mixture. Pour into a 13 x 9 inch serving dish. Chill. Beat eggs and flour; mix with juice, sugar and butter. heat over very low heat until thick, stirring constantly. Cool. Fold Cool Whip into cooled mixture. Spread over congealed Jello. Sprinkle with chopped pecans. Serves 8 to 12.