Step 1

Combine lemon Jello and boiling water.

Step 2

Stir until jello is dissolved.

Step 3

Add 7 up and stir until combined. Allow to cool for 10 minutes.

Step 4

Stir in drained crushed pineapple, sliced banana's and mini marshmallows.

Step 5

Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.

Step 6

Combine flour and sugar in a medium sized pan and stir in egg.

Step 7

Slowly pour in pineapple juice while stirring until smooth.

Step 8

Add butter and bring to a boil over medium heat while stirring constantly.

Step 9

Boil for 3 minutes or until thickened.

Step 10

Remove from heat and stir in gelatin until dissolved.

Step 11

Allow to cool 15 minutes or until room temperature.

Step 12

Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.

Step 13

Fold whip cream into pineapple pudding mixture until well combined.

Step 14

Pour Pineapple Pudding Mousse mixture over the top of lemon jello.

Step 15

Cover and refrigerate for 6 hours or overnight.

Step 16

Garnish with chopped nuts and cherries if using and serve.