Guest Author - Deborah Adams
1 pkg. lemon Jello
3 bananas
1 (11 oz.) can crushed pineapple
Prepare Jello as directed and chill in refrigerator until set, slice bananas on top. Drain pineapple, add water to juice to make one cup.
Cook together:
1/2 c. sugar
1 egg yolk
2 tbsp. butter
1 c. nuts
Cook until thick, let cool, add crushed pineapple. Spread over bananas, top with Cool Whip and nuts.
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