1 pkg. lemon Jello
1 c. boiling water
1 c. ice water
1/2 c. sugar
1 c. crushed pineapple
1 1/2 c. finely crushed butternut cookies
2 bananas, sliced
1 c. cream, whipped

Dissolve Jello in boiling water; add ice water. Stir in sugar and pineapple. Chill until thick and syrupy. Line a deep refrigerator tray with waxed paper. Sprinkle a layer of cookie crumbs over the bottom of tray. Fold bananas and whipped cream into Jello mixture. Pour a layer of the cream mixture over the crumbs and so on until all ingredients are used. Chill until firm. Unmold, remove paper and slice. Serve with whipped cream, if desired. 8 servings.