Categories: Cakes 
      Yield: 1 servings 
  
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      6 oz Pkg lemon jello 
      2 c  Boiling water 
      2 c  7-UP 
      1 lg Can crushed pineapple 
           -(drain well and save juice) 
      2 lg Diced bananas 
           Juice of 1/2 a lemon 
 
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      1 c  Pineapple juice (if there 
           -isn't enough, add water) 
    1/2 c  Sugar 
      2 tb Flour 
      1    Egg, slightly beaten 
      2 tb Butter, melted 
      1 c  Cool Whip or Dream Whip 
      1    Can Angel Flake Coconut 
    1/2 c  Pecan pieces 
  
  Mix the jello and boiling water. Cool. Add the 7-UP. When mixture is about 
  to congeal, add the pineapple. Add the bananas which have been soaked in 
  lemon juice. Pour into a 9x13 inch container and let chill until firm. 
   
  To Make Topping: Mix the suagr and flour. Add the beaten egg and butter. 
  Add the pineapple juice. Cook over low heat until thickened, stirring as it 
  cooks, until mixture is thick. Let cool Fold in whipped topping and 
  coconut. Spread this topping over the firm chilled base. Sprinkle with 
  pecan pieces. 
   
  Posted By rubyd@wam.umd.edu (teresa marie Cannon) On rec.food.recipes or 
  rec.food.cooking