2 (3 oz.) pkg. lemon Jello
2 c. boiling water
2 c. 7-Up
13 oz. crushed pineapple
1 c. marshmallows
2 bananas, sliced

Dissolve Jello in boiling water. Stir in 7-Up and chill until partially set. Drain pineapple, saving juice. Fold pineapple, marshmallows, and bananas into Jello. Pour into dish or 9x13 inch pan. Chill until firm. Add topping.

TOPPING:

1/2 c. sugar
2 tbsp. flour
1 c. pineapple juice
1 egg, slightly beaten
1 c. whipping cream, whipped
1/4 c. Cheddar cheese, shredded

Combine sugar and flour in saucepan. Stir in pineapple juice and egg. Cook over low heat, stirring until thickened. Add butter and chill. Fold cream into chilled mixture. Frost gelatin salad, sprinkle with shredded cheese. Keeps well.

Makes 10 to 12 servings.