2 c. boiling water
2 (3 oz.) pkgs. lemon Jello
1 (20 oz.) can crushed pineapple
1 c. sm. marshmallows
2 sliced bananas
2 c. 7-Up
2/3 c. chopped pecans

Dissolve gelatin in boiling water in 7"x12" Pyrex dish. Stir in 7-Up and chill until partly jelled. Drain pineapple, save juice for topping. Fold in pineapple, bananas, marshmallows and nuts. Chill until firm. Add topping and chill overnight.

WHIPPED CREAM TOPPING:

1/2 c. sugar
2 tbsp. flour
1 c. pineapple juice
1 slightly beaten egg

Mix all together well. Cook over low heat until thick, stirring constantly. Remove from heat and add 2 tablespoons of butter. Chill. Fold into 2 cups of Cool Whip and pour on top of salad. Sprinkle with 3/4 cup shredded American cheese, and 3 tablespoons of grated Parmesan cheese which have been mixed. (You can use one cup American cheese if you like. I do!)