2 pkgs. (3 oz. size) lemon Jello
2 c. boiling water
2 c. 7-Up or Canada Dry ginger ale
1 can (20 oz.) crushed pineapple
1 c. miniature marshmallows (I use more)
2 lg. bananas, sliced

Dissolve gelatin in boiling water. Stir in 7-Up. Chill until partly set. Drain pineapple, saving juice for topping.

Fold pineapple, marshmallows and bananas into gelatin. Pour into 7 x 12 inch oblong dish (glass). Chill until firm. Can be overnight.

WHIPPED CREAM TOPPING:

1/2 c. sugar
2 tbsp. flour
1 c. pineapple juice
1 egg, slightly beaten
2 tbsp. butter
1 c. whipping cream, whipped (I use Cool Whip)
1/4 c. shredded American cheese
3 tbsp. Parmesan cheese

Combine sugar and flour and mix WELL in saucepan. Stir in pineapple juice and beaten egg. Cook over low to medium heat, stirring constantly until thick. Remove from heat and add butter. Let cool. Chill. Fold in whipped cream. Frost gelatin mixture. Sprinkle with American cheese and Parmesan cheese. Cover with saran wrap. This will hold well.