1 (6 oz.) pkg. lemon Jello
2 c. hot water
2 c. 7-Up
1 lg. can crushed pineapple (drained)
1 c. lg. marshmallows (sliced)
2 bananas
Custard topping (below)
1/2 c. finely grated Cheddar cheese for top

Dissolve Jello in hot water. Add 7-Up. When partially cool, add drained, crushed pineapple, marshmallows and bananas. Chill in flat 13x9 glass baking dish until firm.

Then in top of double boiler, mix:

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

Cook over boiling water until thickened, stirring constantly. Remove from heat and cool slightly, then add 2 tablespoons butter while still warm. When cooled, fold in 1/2 pint sour cream. Spread this mixture over chilled salad, then sprinkle with finely grated Cheddar cheese. I'm not big on Jello, but this is our favorite Christmas salad. Almost sweet enough to be dessert!