1 (6 oz.) pkg. apricot gelatin (add Knox gelatin to be sure it is firm)
2 c. boiling water
2 c. cold water or apricot nectar
1 c. mini marshmallows
1 (20 oz.) can crushed pineapple, drained reserving the juice
3 sliced bananas

TOPPING:

1 egg
1 c. whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 tsp. flour
1/2 c. sugar
1/2 c. reserved pineapple juice
Grated cheddar cheese, if desired

Dissolve gelatin and marshmallows in boiling water. Stir in cold water or nectar and chill until thickened. Add pineapple and bananas. Chill until FIRM.

Make topping by mixing sugar, flour, egg and pineapple juice in a saucepan and cooking until thick. Cool. Whip cream until stiff, and add softened cream cheese, beating for a minute or more. Fold in cooled, cooked mixture and spread on top of gelatin mixture. Sprinkle with grated cheddar cheese, if desired.