Cooper Family Millie Salad

JELLO MIXTURE:
2 boxes (3 ounces each) or 1 box (6 ounces) of Lemon or Orange Jello
2 1/2 cans (20 ounces each) crushed pineapple (sweetned or unsweetned)
2 or more bananas, cut up
1 package of small or mini marshmallows
TOPPING:
1 cup pineapple juice
1 egg beaten well
2 Tablespoons flour
1/4 cup sugar
2 Tablespoons butter (can use more or less as desired)
1 envelope package of Dream Whip

Prepare Jello according to package directions in a 9 x13 pan. Drain off pineapple juice to 1 cup and reserve. Put pineapple in Jello. Then cut up bananas and put in Jello and stir. Then put marshmellows on top of jello and spread even. Put in refrigerator until set. Cook topping until thick and put in refrigerator until cold. Whip Dream Whip and combine with the topping. The topping will be thick. Spread topping on top of Jello and marshmellows. Chill until needed.

HISTORY NOTE: My Aunt Glen (Cooper) Parrott obtained the recipe from a Chef coworker at a resturant she used to work at. The Chef"s name was Millie who invented the Millie salad recipe. Aunt Glen gave the recipe to to her mother which is my late Grandmother "Frances Cooper" and to another aunt named Wanda who married into the Cooper family. Aunt Wanda always made the Millie Salad which was always a traditional dish for the entire Cooper family get together family dinners including Thanksgiving and Christmas family dinners. The recipe is at least 43 years old. The Cooper family is my father's family.

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