2 pkg. lemon Jello
2 c. boiling water
2 c. 7-Up
2 lg. bananas
20 oz. can crushed pineapple (reserve juice)
1 c. miniature marshmallows

TOPPING:

1 c. pineapple juice
1/2 c. sugar
1 well beaten egg
2 tbsp. flour
1 c. cream, whipped (1/2 pt.)
Grated cracker barrel cheese
Grated Parmesan cheese

Dissolve Jello in boiling water. Cool. Add 7-up. Refrigerate until slightly syrupy. Add well drained pineapple, sliced bananas and marshmallows. Pour into 9 x 13 inch pan. Chill until firm.

Mix flour and sugar together. Blend in pineapple juice and beaten egg. Cook over low heat, stirring until thick. Cool completely, then fold in whipped cream. Spread over fruited Jello. Sprinkle with grated cracker barrel cheese and grated Parmesan cheese. Cut in squares to serve.