1 (3 oz.) pkg. lemon Jello
1 1/2 c. boiling water
1 1/2 c. miniature marshmallows
1 (20 oz.) can crushed pineapple, reserve juice
3 bananas, sliced

Dissolve gelatin in boiling water; add marshmallows stirring until melted. Drain pineapple, reserving juice. Stir pineapple, reserve juice. Stir pineapple and bananas into gelatin mixture. Spoon into an 11 1/2 x 7 1/2 x 1 1/2 inch glass dish. Refrigerate until firm.

TOPPING:

1/2 c. sugar
1 1/2 tbsp. plain flour
1 egg, slightly beaten
1/2 pt. cream, whipped
1/2 c. shredded cheese

Combine reserve pineapple juice, sugar, flour, and beaten egg. Cook over medium heat until thickened, stirring constantly. Cool. Fold in whipped cream. Spread on top to firm salad. Chill. Sprinkle with shredded cheese and cut into squares to serve.