Yum-Yum Salad - cooking recipe

Ingredients

1 small pkg. lemon jello
3 1/2 c. hot water
1/4 pkg. mini marshmallows
1 c. sugar
4 Tbsp. flour
1 envelope Knox gelatine
3 eggs
1 small pkg. lime jello
4 bananas, sliced
1 (No. 2) can chunk pineapple, drained and diced (save juice)
4 Tbsp. butter
3/4 c. whipped cream

Preparation

Dissolve jello\tin hot water;
cool.
Add marshmallows, bananas and pineapple.
Pour
into\t9 x 13-inch glass cake pan or large mold.
Place\tin refrigerator to set.
Mix 1 1/2 cups pineapple
juice
(add water to make amount), sugar, flour and butter.
Cook
until
thick.
Add eggs and Knox gelatine (dissolve in
a little cold water).\tCool.
Add whipped cream and place on top of set jello.
Cut in pieces and serve.