Banana Split Salad

• 1 (8 oz.) can crushed pineapple
• 2 c. water
• 1 pkg. lemon gelatin
• 8 large marshmallows
• 2 bananas, sliced
• 2 Tbsp. lemon juice
• 1/4 c. sugar
• 5 Tbsp. flour
• dash of salt
• 1 egg, beaten
• 1 Tbsp. butter
• 1 c. heavy cream, whipped
• 1/4 c. chopped pecans

1. Drain pineapple, reserving 1/2 cup of juice.
2. Bring water to a boil; add gelatin and marshmallows.
3. Stir until dissolved.
4. Cool until partially set.
5. Toss bananas and lemon juice; fold bananas and pineapple into gelatin.
6. Pour into 9-inch dish; chill until firm.
7. Combine sugar, flour and salt.
8. Stir in egg and pineapple juice.
9. Cook and stir until thickened.
10. Remove from heat.
11. Add butter; cool.
12. Fold in whipped cream and spread over gelatin. Sprinkle with nuts.
13. Chill overnight.

pineapple, water, lemon gelatin, marshmallows, bananas, lemon juice, sugar, flour, salt, egg, butter, heavy cream, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=511775 (may not work)