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 a 9x13x2 inch baking pan; refrigerate until set.

Repeat with orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until set.

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.

The next day, arrange bananas over gelatin. Combine dressing with whipped topping; spread over bananas. Sprinkle with cheese. Yield: 12-15 servings.