2 c. boiling water, divided
1 (3 oz.) pkg. lemon gelatin
2 c. ice cubes, divided
1 (3 oz.) pkg. orange gelatin
1 (20 oz.) can crushed pineapple, liquid drained and reserved
2 c. miniature marshmallows
3 lg. bananas, sliced
1/2 c. finely shredded Cheddar cheese

COOKED SALAD DRESSING:

1 c. reserved pineapple juice
1/2 c. sugar
1 egg, beaten
2 tbsp. cornstarch
1 tbsp. butter
1 c. whipped topping

In a mixing bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into 9x13 inch pan. Refrigerate until set.

Repeat with orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer. Refrigerate.

For dressing, combine pineapple juice, sugar, egg, cornstarch and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened. Cover and refrigerate overnight.

Next day, arrange bananas over gelatin. Combine dressing with whipped topping. Sprinkle with cheese. Yield: 10-15 servings.