1 lg. box orange gelatin
2 tbsp. lemon juice
2 c. boiling water
1 c. cold water

Mix all ingredients together, put into 8 1/2" x 11 1/2" dish and set in refrigerator to congeal. 1 lg. can crushed pineapple, drained, reserve juice 1 1/2 c. cooked, mashed, cooled sweet potatoes 1/2 c. chopped pecans 1/4 c. sugar 2 c. miniature marshmallows

Mix all ingredients together. Spread on top of congealed mixture.

SAUCE:

2 tbsp. soft butter
1/2 c. sugar
1 egg, beaten
2 tbsp. flour
Drained pineapple juice

Combine all together. Cook over low heat until thickened. Cool 15 minutes. Spread sauce on top of cream cheese filling. Refrigerate until ready to serve. Sprinkle cheddar cheese on top of salad before serving.