2 pkgs. lemon Jello
2 c. boiling water

Dissolve and let cool a little. Add: 2 lg. bananas 1 lg. can crushed pineapple, drained

Let set awhile in refrigerator.

TOPPING:

1/2 c. sugar
2 tbsp. flour
1/2 c. pineapple juice
2 tbsp. butter
1 egg, beaten well

Cook over low heat until thick. Put in refrigerator overnight then add 1 cup Cool Whip and add to top of salad.