1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
2 (4 serving size) pkgs. or 1 (8 serving size) pkg. Jello brand gelatin (any red
flavor)
2 c. boiling water
1 1/2 c. cold water
1 lb. marshmallows (about 4 c.)
1 c. milk
3 med. bananas, sliced
1 3/4 c. thawed Cool Whip non-dairy whipped topping

Combine crumbs, sugar, and butter; mix well. Press firmly on bottom of 13 x 9 inch pan. Chill for at least 15 minutes. Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened.

Combine marshmallows and milk in medium saucepan. Heat over low heat until marshmallows are melted, stirring constantly. Cool completely.

Arrange banana slices in single layer on crumb crust in pan. Blend whipped topping into cooled marshmallow mixture; swirl slightly into thickened gelatin for marbled effect. Pour over bananas in pan. Chill until firm, about 3 hours. Cut into squares. Garnish with additional whipped topping, if desired.