2 c. boiling water, divided
1 pkg. (3 oz. size) lemon gelatin
2 c. ice cubes, divided
1 pkg. orange gelatin (3 oz. size)
1 can (20 oz.) crushed pineapple (liquid drained and reserved)
2 c. miniature marshmallows
3 lg. bananas, sliced
1/2 c. finely shredded Cheddar cheese

COOKED SALAD DRESSING:

1 c. reserved pineapple juice
1/2 c. sugar
1 egg, beaten
2 tbsp. cornstarch
1 tbsp. butter butter
1 c. whipped topping

In a mixing bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 13 x 9 x 2 inch baking pan; refrigerate until set. Repeat with orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar, egg, cornstarch and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened. Cover and refrigerate overnight. The next day, arrange bananas over gelatin. Combine dressing with whipped topping; spread over bananas. Sprinkle with cheese. Yield: 12 to 15 servings.