1In small bowl combine flour walnuts and brown sugar. Cut in butter until mixture looks like course bread crumbs.
2Press in 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.
3For filling, drain pineapple reserve juice for topping, set aside in 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).
4For 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 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.