2 (3 oz. each) pkgs. orange jello
2 c. hot water
1-1/2 c. cold water
1 medium can crushed pineapple, drained, reserve juice
40 miniature marshmallows
1/2 pt. whipping cream, whipped
Maraschino cherries, drained
Nuts, chopped

Add hot water to jello and stir until dissolved. Add cold water. Chill until thick (consistency of unbeaten egg whites), then add crushed pineapple and marshmallows. Pour into 9x13 pan.

Topping:

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

Meanwhile, cook topping ingredients over low heat, until thick. Cool. Fold in the whipped cream and pour over chilled (almost firm) jello mixture. Sprinkle with nuts and drained maraschino cherries.