1 lg. lemon Jello
1 lg. can crushed pineapple
1 1/2 c. pineapple juice
1/2 tsp. lemon juice
2 c. miniature marshmallows
1 (15 oz.) can lemon pie filling
1 1/2 c. boiling water
2 bananas, thinly sliced
Whipped topping

Dissolve gelatin in boiling water. Drain juice from pineapple; add 1 1/2 cups juice and 1/2 teaspoon juice to gelatin liquid. Cool until slightly thickened. Fold in pineapple, bananas and marshmallows. Place in 9 x 13 inch pan and chill until firm. Fold pie filling into 2 cups whipped topping and spread over chilled salad.