Cream Copped Fruit Mold - cooking recipe

Ingredients

2 cans (1 lb. each) crushed pineapple
2 pkg. (3 oz. each) lime gelatin
2 c. boiling water
1 c. miniature marshmallows
1/2 c. sugar
3 Tbsp. flour
1 egg, beaten
2 Tbsp. butter
1 c. prepared nondairy whipped topping
chopped walnuts to taste

Preparation

Drain pineapple but preserve juice.
Dissolve gelatin in boiling water.
Add 1 cup of the pineapple juice.
Refrigerate mixture until thickened.
Fold in crushed pineapple and marshmallows.
Spoon mixture into 9 x 11-inch dish or individual dishes.
Refrigerate until firm, but not quite set, so second layer will stick.