2 pkg. lemon Jello
2 c. 7-Up
1 c. miniature marshmallows
2 lg. bananas, sliced
2 tbsp. butter
1 c. whipped cream
1/4 c. shredded cheese
3 tbsp. Parmesan cheese
2 c. boiling water
20 oz. can crushed pineapple, drain and reserve juice
1 1/2 c. sugar
2 tbsp. flour
1 c. pineapple juice
1 egg, slightly beaten

Dissolve Jello in hot water; add pop and chill. Then add pineapple, marshmallows, bananas. Combine sugar, and flour in saucepan; stir in pineapple juice and egg. Cook until thick. Add butter. Chill. Fold into whipped cream. Frost salad.