2 c. boiling water
2 pkgs. (3 oz. each) lemon flavored gelatin
2 c. cold water
1 can (1 lb. 4 oz.) crushed pineapple
2 c. shredded sharp Cheddar cheese (1/2 lb.)
6 ripe, medium sized bananas, sliced
Crisp salad greens

Pour boiling water over gelatin and stir until dissolved. Add cold water and chill until mixture begins to thicken. Drain pineapple well and save syrup for making creamy topping. Sprinkle cheese over bottom of 13 x 9 x 2 inch pan.

Fold pineapple and banana into thickened gelatin and spoon over cheese. Chill until firm. Cut into squares and serve on crisp salad greens with creamy topping.

12 servings.

CREAMY TOPPING:

1/2 c. sugar
2 tbsp. flour
1 c. syrup drained from crushed pineapple
1 tsp. lemon juice
2 eggs, slightly beaten
2 tsp. butter
1 c. whipping cream, whipped

Combine sugar and flour in heavy saucepan and mix well. Stir in pineapple syrup, lemon juice and eggs. Cook over low heat, stirring constantly until smooth and thickened. Stir in butter and chill. Then fold in whipped cream. Serve over pineapple cheese salad. Sprinkle with cheese.