1 pkg. orange Jello
1 pkg. lemon Jello
2 c. hot water
1 c. cold water
2 bananas, sliced
1 sm. can crushed pineapple, undrained
1 1/2 c. miniature marshmallows

Dissolve Jello in long 3 quart Pyrex dish with very hot water; add cold water, stirring well. Add pineapple and bananas. Sprinkle top with marshmallows. Refrigerate until firm.

2 eggs, well beaten
1 c. sugar
6 tbsp. flour
2 c. pineapple juice

Mix flour and sugar in saucepan; add eggs and juice and cook until thick. Cool and spread on top of first layer. Refrigerate.

1 (8 oz.) pkg. cream cheese (room temperature)
1 carton (12 oz.) Cool Whip, thawed
3/4 c. grated cheddar cheese
3/4 c. finely chopped pecans

Beat cream cheese until smooth; mix in Cool Whip. Spread on top of second layer. Sprinkle with cheese and nuts (mix together first). Refrigerate until serving time.

This is the very best salad I have ever eaten in my entire life!