Apricot Jello Salad

1 large apricot jello

2 cups boiling water

1 ½ cups cold water

1 can crushed pineapple, drained, retain liquid

2 large ripe bananas, mashed

mix in order given, put into 9x 13 pan and refrigerate 

Combine in sauce pan:

½ cup sugar

1 heaping T flour

1 egg beaten well into flour and sugar

Add ½ cup pineapple liquid

2 T margarine

Cook until consistency of  a white sauce, stirring constantly. Set aside for 2 hours, covered with plastic wrap. Then put 1 ¼ cups marshmallows over gelatin. Fold sauce into 8 oz. Cool whip and spread over marshmallows.