1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. orange gelatin
1 (20 oz.) can crushed pineapple
3 bananas, diced
1 c. nuts, chopped
2 eggs
1 c. sugar, divided
1/4 c. all-purpose flour
1/2 c. whipping cream
1 (3 oz.) pkg. cream cheese, softened
1/2 c. Cheddar cheese, shredded

This salad has 3 layers and should be made in a 9 x 13-inch Pyrex dish.

Layer 1: Dissolve lemon and orange gelatins in 2 cups of boiling water. Add 1 1/2 cups ice water. Stir to mix. Drain pineapple and reserve 1 cup of the juice. Place fruit and nuts in the bottom of dish and cover with gelatin. Refrigerate until mixture has gelled.

Layer 2: Make this sauce while layer 1 is in the refrigerator so it will have time to cool. In a medium saucepan, beat together with a wire whisk the eggs, 1 cup reserved pineapple juice, 3/4 cup sugar and the flour. Cook over medium heat until thick. Cool thoroughly, then spread over gelatin layer and chill.

Layer 3: Whip cream until thick. Add 1/4 cup sugar. Blend in softened cream cheese. Spread mixture over sauce layer and sprinkle top with cheese. Refrigerate until ready to serve, then cut into squares.

Serves 9 to 12.