3 small boxes lemon gelatin
3 tablespoons granulated sugar
1/8 teaspoon salt
2 chopped apples
2 sliced bananas
1 (20 ounce) can crushed pineapple,
    drained (reserve juice)

Prepare gelatin according to package directions. Add sugar and salt. Chill until partially thickened. Add fruits. Chill in a 13 x 9-inch dish.

Topping
1 cup reserved pineapple juice
1/4 cup granulated sugar
1 egg, well beaten
1 tablespoon all-purpose flour
1 envelope whipped topping mix
Finely chopped walnuts (optional)

Mix first 4 ingredients. Cook until thick. Cool.

Prepare topping mix and fold into cooled sauce. Spread over salad. Garnish with chopped walnuts if desired. Chill.

Yields 15 servings.