Serves 8.

1 (3 oz.) pkg. lime Jello
1 c. boiling water
1 (7 oz.) bottle 7-UP
1 sm. can crushed pineapple
1 banana (peeled & diced)
1/2 c. shredded cheese - cheddar
2 tbsp. Parmesan

Dissolve Jello in boiling water. Cool. Stir in 7-UP. Refrigerate until partially set. Drain pineapple reserving juice. Fold pineapple and banana into Jello. Pour into 8 inch square pan. Refrigerate.

CREAM FROSTING:

1/4 c. sugar
1 tbsp. flour
1 egg, slightly beaten
1/2 c. whipping cream
Dash salt

In small pan combine sugar and flour. Stir in egg and reserved juice. Stir over heat until thickened. Cool. Whip cream; fold into above. Spread over salad. Sprinkle with cheese. Refrigerate.