2 sm. pkg. lemon Jello
3 1/2 c. boiling water

Dissolve Jello and let cool.

Put crushed pineapple into Jello and fold in 3 sliced bananas and pour into 9 x 12 pan and cover with colored marshmallows and push down with spoon. Put in refrigerator to set.

CUSTARD TOP:

Heat 3/4 cup juice, add 1 beaten egg, 1/2 cup sugar, 1 tablespoon cornstarch cook until thick. Cool. Fold in 1 cup cream whipped and spread over Jello when firm put nuts on top and cut into squares. This is a nice colorful salad for Easter or other spring parties.