2 pkgs. lemon gelatin
2 c. 7-Up
2-4 med. bananas, sliced
1/2 c. miniature marshmallows
2 c. boiling water
1 (#2) can crushed or chunk pineapple, drained (reserve juice)

Dissolve gelatin in boiling water, dilute with 7-Up or Squirt. Chill. Combine bananas, pineapple and marshmallows. Stir mixture into gelatin. Chill until firm.

TOPPING:

1/2 c. sugar
1-2 tbsp. butter
1/4 c. American cheese, shredded
2-3 tbsp. Parmesan cheese
1 egg, slightly beaten
2 tbsp. flour
1 c. whipped cream
1 c. pineapple juice

Cook pineapple juice, egg, flour, butter and sugar until sauce is thick. Cool. Fold sauce into whipped cream. Frost salad. Sprinkle with cheeses. Salad will keep 3 to 4 days.