lemon Jell-O, dissolved in 2 c. hot water
1 flat can crushed pineapple, well drained, reserving juice for topping
2 bananas
miniature marshmallows

Cool Jell-O slightly and pour into 6 x 9 glass baking dish. Add pineapple. Slice bananas on top of Jell-O mixture. Cover with marshmallows and gently pat them down to moisten them. Refrigerate until firm.

Topping:

1/2 c. sugar
1 egg, well beaten
2 tbsp. cornstarch
water (add enough to juice to make 1 c.)
1 small carton sour cream
Jack cheese

Beat egg, sugar and cornstarch until well blended. Add juice/water. Cook together. Cool topping completely. Beat sour cream into mixture. Spread on top of Jell-O. Sprinkle with cheese. Cover and keep in refrigerator until ready to serve.