- 1 (6 ounce) package lemon Jell-O®
- 2 cups boiling water
- 2 cups miniature marshmallows
- 4 large ripe bananas, cut into 1/4 inch slices
- 1 (20 ounce) can crushed pineapple
- 2 cups cold water
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 1 cup whipping cream
- 1/2 cup chopped walnuts
- In a bowl, dissolve gelatin in boiling water. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture; mix well. Pour into a 13-in. x 9-in. x 2-in. 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 the heat; cool to room temperature, about 35-40 minutes. Whip the cream; fold into pineapple juice mixture. Spread over gelatin. Sprinkle with nuts. Chill for 1-2 hours.