1 lg. box lemon Jello
3 1/2 c. water
2 lb. can crushed pineapple, drained (save juice for topping)
2 chopped apples
2 chopped bananas

TOPPING:

1 egg
2 tbsp. flour
Sm. container Cool Whip
1/2 c. sugar
Juice from crushed pineapple

In a 13 x 9 inch pan make Jello. Add fruit, set. Blend egg, flour and sugar. Add pineapple juice and cook until thick. Cool. Fold in Cool Whip and spread over set Jello. Makes 12 servings.