Lemon Fizz Salad - cooking recipe

Ingredients

1 large pkg. lemon jello
1 medium can crushed pineapple, drained
1 (12 oz.) can 7-Up
4 bananas, sliced
2 c. miniature marshmallows
1/2 c. sugar
1 Tbsp. flour
1 egg, well beaten
1/2 c. pineapple juice
2 Tbsp. butter
1 c. whipping cream, whipped
chopped pecans

Preparation

Dissolve jello in 2 cups boiling water in a large bowl.
Add pineapple; chill until partially set.
Add next 3 ingredients and pour into a 9 x 12-inch pan.
Chill until firm.
Combine the sugar, flour, egg and juice in saucepan, mixing well.
Add butter. Cook over medium heat until thick, stirring constantly; cool. Fold whipped cream into cooled mixture.
Spread over congealed layer.
Sprinkle with nuts.