Hello Dolly Salad - cooking recipe

Ingredients

1 (3 ounce) package strawberry gelatin
1 (3 ounce) package tropical punch gelatin
60 miniature marshmallows
2 cups boiling water
1 cup cold water
2 lbs crushed pineapple, drained well & reserve juice
2 tablespoons flour
1/2 cup sugar
2 eggs, beaten well
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup cheddar cheese, grated
1/4 cup pecans, chopped

Preparation

Dissolve jellos & miniature marshmallows in the boiling water.
When dissolved add the cold water.
Add the drained pineapple & sliced bananas & pour into 13 x 9 glass serving dish.
Place in refrigerator until set.
To make topping: in medium sauce pan, stir in the 2 T flour to the 1/2 c sugar & add to the reserved juice.
Add the beaten egg and cook over medium heat stirring constantly until thickened.
Cool completely and fold into the thawed Cool Whip.
Spread over the top of the set jello and sprinkle the grated cheese & chopped pecans on the top.
Refrigerate until ready to serve.