2 c. boiling water, divided
1 pkg. (3 oz.) lemon flavored gelatin
2 c. ice cubes, divided
1 pkg. (3 oz.) orange flavored gelatin
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
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 13x9x2 pan. Refrigerate until set. Repeat with orange gelatin. 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 whipped topping; spread over bananas. Sprinkle with cheese. Serves 12-15.