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| 2 | 3-ounce packages, any flavor fruit gelatin |
| 2 Tasse | water boiling |
| 2 | 7-ounce bottles 7-Up |
| 1 Dose | (No. 303) crushed pineapple with juice |
| 3 | bananas diced |
| 1/2 Tasse | sugar |
| 2 Teelöffel | flour |
| 1 | egg |
| 1 Tasse | pineapple juice |
| 1 Teelöffel | butter or margarine |
| 1 | 3-ounce package cream cheese, softened |
| | Whipped topping (optional) |
| | Chopped pecans (optional) |
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1. Dissolve gelatin in boiling water. Allow to cool slightly and stir in 7-Up. Let chill until almost syrupy. 2. Drain pineapple, reserving juice. Set juice aside. Add pineapple and bananas to gelatin mixture. Turn into a 9-by-13-inch pan. Chill until firm. 3. For the topping, add water to reserved pineapple juice if necessary to make 1 cup. In a saucepan, blend the juice, sugar, flour and egg. Cook, stirring over low heat until thickened. Add butter and cool. 4. Whip softened cream cheese and cooled sauce. Spread over congealed salad. If desired, top with whipped topping and sprinkle with nuts.
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