2 c. boiling water
1 (3 oz.) pkg. lemon Jello
2 c. ice cubes, divided
1 (3 oz.) pkg. orange Jello
1 (20 oz.) can crushed pineapple, drained & reserved
2 c. miniature marshmallows
3 lg. bananas, sliced
1/2 c. Cheddar cheese, shredded

COOKED SALAD DRESSING:

1 c. reserved pineapple juice
1/2 c. sugar
1 egg, beaten
2 tbsp. cornstarch
1 tbsp. butter
1 c. whipped topping (Cool Whip)

In a mixing bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 13 x 9 x 2 inch baking pan; refrigerate to set. Repeat with orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until set.

FOR DRESSING: Combine pineapple juice, sugar, egg, cornstarch, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened. Cover and refrigerate overnight. The next day arrange bananas over gelatin. Combine dressing with whipped topping. Spread over bananas. Sprinkle with cheese. Makes 12 to 15 servings.