1 sm. pkg. lemon Jello
1 sm. pkg. orange Jello
2 c. boiling water
1 1/2 c. cold water
1 sm. can crushed pineapple, drained (save juice)
2 bananas, sliced
About 40 little marshmallows

TOPPING:

1 egg, beaten
2 tbsp. flour
2 tbsp. butter
1/2 c. sugar
1 c. pineapple juice (left from can of pineapple; add water if necessary)
1 sm. pkg. cream cheese, softened
1 pt. heavy cream, whipped
1/2 c. shredded sharp cheese

SALAD: Dissolve Jello in boiling water; add cold water. Let cool. Add fruits and marshmallows. Pour into 13 x 9 x 2 inch baking dish and chill until firm. Spread with topping.

TOPPING: In a small saucepan, combine egg, flour, butter, sugar and pineapple juice. Stir over low heat until thickened. Cool and fold in softened cream cheese and whipped cream. Spread over top of chilled Jello and sprinkle with cheese.