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

DRESSING:

1 c. pineapple juice
1/2 c. sugar
1 egg, beaten
2 tbsp. cornstarch
1 tbsp. butter
1 c. whipped topping

Combine lemon Jello, 1 cup boiling water, 1 cup ice cubes. Stir until melted. Add drained pineapple. Pour in 9x13 inch pan. Refrigerate until set.

Combine orange Jello, water, ice cubes. Add marshmallows, add to lemon Jello. Let set.

DRESSING: Combine pineapple juice, sugar, egg, cornstarch, butter in saucepan. Cook over medium heat, stirring constantly until thick. Refrigerate overnight.

NEXT DAY: Arrange bananas over Jello. Mix whipped topping with dressing. Spread over bananas, sprinkle on cheese.