1 lg. lemon Jello
2 c. boiling water
16 oz. 7 - Up
1 lg. can drained crushed pineapple
2 lg. sliced bananas

Mix Jello and water. Add 7 - Up and pineapple. Mix with bananas and pour into large rectangular dish. Chill until firm.

TOPPING:

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

In a sauce pan, mix sugar, flour, egg and juice. Blend well. Cook over medium heat until thickens. Add butter; cool. Fold in 2 cups Cool Whip, 1/2 cup flake coconut and 1/2 cup chopped nuts. Spread topping over chilled firm Jello mixture. Garnish with little more coconut and nuts. Refrigerate until ready to serve. Cut into squares. Serves 15.