1 (3 oz.) pkg. lemon Jello
1 1/2 c. boiling water
1 1/2 c. miniature marshmallows
1 (20 oz.) can crushed pineapple
3 bananas
1/2 c. sugar
1 1/2 tbsp. flour
1 egg
1 (8 oz.) container Cool Whip
1/2 c. sharp Cheddar cheese

Dissolve Jello in boiling water. Add marshmallows, stirring until melted. Drain pineapple, reserving mixture. Spoon into a glass 11 1/2 x 7 1/2 x 1 1/2 inch dish. Refrigerate until firm. Combine reserved pineapple juice, sugar, flour and egg. Cook over medium heat until thickened, stirring constantly. Cool and fold in Cool Whip. Spoon over Jello mixture. Top with shredded cheese. Chill. Serves 8 to 10.