If you are looking for a perfect spring jello salad, then this is it! This isn't your plain old lemon jello, this is amazing lemon jello! I found this recipe in an old college cook book that I pulled out from 1981 and was excited to try it. This was an instant hit with my family and is now one of our family favorites! I just can't figure out why it took me so long to make it!
3 bananas, sliced
1 (20 oz.) can crushed pineapple-drain and save the juice
1 cup miniature marshmallows
Make jello as directed on packages. Add drained pineapple, bananas and marshmallows. Set in a 9x13 dish. After the jello is firm, make the topping.
1/2 tub cool whip
2 Tbls. cornstarch
1 cup pienapple juice (add water if not enough juice)
1/2 cup sugar
1 egg, beaten
Mix juice, sugar, cornstarch and egg in a medium saucepan. Cook stirring constantly until thick. Cool and fold in cool whip. Spread over the set jello and leave in refrigerator until serving.