1 c. boiling water
1 pkg. 3 oz. lemon gelatin
1 c. ice cubes
1 c. boiling water
1 pkg. 3 oz. orange gelatin
1 c. ice cubes
1 can 20 oz. crushed pineapple; drained reserve liquid
2 c. miniature marshmallows
3 lg. bananas
1/2 c. finely shredded Cheddar Cheese

COOKED SALAD DRESSING:

1 c. pineapple juice
1/2 c. sugar
1 egg; beaten
2 tbsp. cornstarch
1 tbsp. butter
1 c. whipped cream

In mixing bowl combine: 1 cup water and lemon gelatin. Add ice cubes, stir until melted. Add drained pineapple. Refrigerate until set. Repeat with orange gelatin. Stir in marshmallows. Pour over lemon layer. Refrigerate until set. For dressing, combine pineapple juice, sugar, egg, butter, and cornstarch in saucepan. Cook over medium heat, stirring often until thick. Cover and refrigerate overnight. The next day, slice bananas over gelatin. Combine dressing with whipped topping. Spread over bananas. Sprinkle with cheese. Yield 12 to 15 servings. Pour gelatin mix in a 13x9x2 inch pan.