Pineapple Salad with Cooked Topping

Ingredients

• 1 pkg. lemon gelatin (3 oz.)
• 1 pkg. orange gelatin (3 oz.)
• 2 cups hot water
• 1 1/2 cups cold water
• 2 bananas, diced
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• 1 can crushed pineapple (15 oz.)
• 10 regular or 40 small marshmallows
• chopped pecans (opt.)

Topping:

• 1 egg, beaten
• 2 Tbsp. flour
• 2 Tbsp. butter
• 1/2 cup sugar
• 1 cup pineapple juice
• 1 cup whipped cream

Directions

Dissolve gelatins in hot water. Add rest of ingredients, mix well and chill in 2 qt. casserole. Spread topping over congealed salad. Sprinkle with chopped pecans on top if desired. Chill until serving.

For topping: mix all ingredients except cream together and cook over low heat until thick.

By Robin from Washington, iA