1 lg. (family size) sugar free lemon Jello
1 c. boiling water
3/4 c. cold water
1 (20 oz.) can crushed pineapple, drain, keep liquid
3 lg. bananas, sliced
1 sm. bag miniature marshmallows

CUSTARD:

1 c. pineapple juice and water
1/2 c. sugar
3 tbsp. flour
2 tbsp. butter
2 eggs

1 sm. container (8 oz.) light Cool Whip or LeCreme

In 9 x 13 x 2 inch pan make Jello as usual using large lemon Jello, 1 cup hot water, then 3/4 cup cold water. Add drained pineapple and sliced bananas. Mix well. Top Jello with miniature marshmallows. Refrigerate until Jello is set.

To make topping: Combine flour and butter then add eggs. Add sugar and pineapple juice - cook over medium heat, stirring constantly until full boil. Let custard cool completely. Combine custard and Cool Whip or LaCreme until well blended using hand mixer. Spread over marshmallows. Refrigerate to set topping about 3 hours. Serves 12-15.