1 (6 oz) package lemon jello
2 cups boiling water
2 cups mini marshmallows
4 large ripe bananas, cut into 1/4″ slices
1 (20 oz) can crushed pineapple
2 cups cold water
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter or margarine
1 cup whipping cream
1/2 cups chopped walnuts

in a bowl, dissolve jello in boiling water. stir in marshmallows until melted. stir in bananas. drain pineapple, reserving juice. add pineapple and cold water to jello mixture; mix well. pour into a 13″x9″x2″ pan. chill until set. in a small saucepan, combine the sugar and flour. gradually stir in reserved pineapple juice. add butter; bring to a boil. cook and stir for 2 minutes. remove from heat. cool to room temperature, about 35-40 minutes. whip the cream; fold into pineapple juice mixture. spread over jello mixture. sprinkle with nuts. chill 1-2 hours.

16-20