Step 1

In a small bowl combine flour walnuts and brown sugar. Cut in butter until the mixture looks like coarse bread crumbs.

Step 2

Press in 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.

Step 3

For filling, drain pineapple reserve juice for topping, set aside in a large bowl. Dissolve gelatin in boiling water, stir in cold water refrigerate until thick at least 1 hr.Fold in bananas, marshmallows, and reserved pineapple. Spoon over crust and refrigerate until firm (about 45 min).

Step 4

For topping, take reserved pineapple juice and add enough water to equal 1 c. In small saucepan, combine sugar, flour, and pineapple juice mixture until smooth. Cook and stir over med heat until thick and bubbly. Reduce heat. Cook and stir 2 min longer. Remove from heat.Stir small amount of hot mixture into eggs. Return all to pan stir constantly bring to a gentle boil. Cook and stir 2 min. Transfer to small bowl to cool completely. Once cooled, fold in whipped cream. Spread over gelatin layer refrigerate until chilled.