2 (3 oz.) pkg. lemon Jello
2 c. hot water
1 3/4 c. cold water
8 oz. crushed pineapple
1 can mandarin oranges
3 bananas, sliced
Miniature marshmallows
2 tbsp. cornstarch
1 beaten egg
1 tbsp. butter
1/2 to 1 c. Cool Whip
Paprika
Parmesan cheese

Dissolve Jello in hot water; add cold water and mix well. Drain and save juice from pineapple and oranges. Add fruit and marshmallows to Jello. Pour into 9x13 inch pan and let set.

For topping, mix together cornstarch, egg and juice (saved from fruit, if not 1 cup total, add water to bring up to 1 cup). Cook over medium heat until thick. Remove from heat. Add butter and stir; let cool. Fold in Cool Whip and spread over set Jello. Sprinkle with paprika and Parmesan cheese. Cool thoroughly.