1 box lemon Jello
1 box orange Jello
1 sm. can crushed pineapple, drained
1 c. pineapple juice
3 bananas, diced
1/2 c. cheese, grated
1 c. pecans, chopped
2 whole eggs, beaten
3/4 c. sugar
1/4 c. flour
1 c. whipping cream
1 (8 oz.) cream cheese

Dissolve lemon and orange jello in 2 cups boiling water. Add 1 1/2 cups cold water, pineapple, bananas and pecans. Mix well. Pour in 8 x 11 Pyrex dish; chill until firm.

Mix eggs, pineapple juice, sugar and flour. Cook over low heat until thick. Cool and spread on congealed Jello mixture.

Whip cream; blend in cream cheese. Spread over sauce layer. Sprinkle with grated cheese.