6 oz. pkg. lemon jello, mixed as directed
1 lb. 4 oz. can crushed pineapple, drained (save juice)
6 medium bananas, sliced

Mix above ingredients; pour into 9x13 pyrex; chill until firm.

Topping:

1/2 c. granulated sugar
2 tbsp. all-purpose flour
1 c. pineapple juice
1 tsp. lemon juice
3 egg yolks, slightly beaten
1 tbsp. butter
1 c. whipped cream or Dream Whip

Combine first 5 ingredients; cook over low heat, stirring until smooth and thick. Stir in butter; chill. Fold in whipped cream. Grate 2 cups Colby or mild cheddar cheese. Place jello slice on lettuce leaf. Cover with cooled topping and garnish with cheese.