2 sm. or 1 lg. pkg. lemon Jell-O
3 c. hot water
1 (#2) can crushed pineapple, drained and reserve liquid
2 - 3 lg. bananas, sliced
2 c. miniature marshmallows

Mix together Jell-O, water and pineapple. Pour into a 9" x 13" pan. Refrigerate until set. When set, cover with a layer of sliced bananas and marshmallows. Top with custard (below).

CUSTARD:

1 c. pineapple juice
1/2 c. sugar
2 tbsp. butter
1/2 pt. whipping cream, whipped
1 egg
2 tbsp. flour

Combine juice, sugar, egg, butter and flour. Cook until thick, stirring constantly. Add to whipping cream. Spread over Jell-O. Refrigerate until set. Serves 12.