2 pkg. (3 oz. each) lemon gelatin
2 c. boiling water
1 can (20 oz.) crushed pineapple
2 tbsp. lemon juice
1/8 tsp. salt
2 med. bananas, sliced
4 tsp. cornstarch
1 c. non-dairy whipped cream topping
1 c. shredded Cheddar cheese

Dissolve gelatin in boiling water. Stir in 1 cup undrained pineapple, lemon juice and salt. Cool until it begins to thicken. Fold in bananas and spoon into oiled 9 inch springform pan. Chill until set.

Meanwhile, combine remaining pineapple with cornstarch. Cook, stirring constantly until thickened. Cool. When cold, fold in whipped topping and cheese. Spoon over the set gelatin, spreading in an even layer. Chill thoroughly. Loosen edges and remove from pan. Cut into wedges.