1 package lemon jello
2 cups ice cubes
1 package orange jello
1 can crushed pineapple (drain liquid and save)
2 cups miniature marshmallows
3 large bananas sliced
1/2 cup finely shredded cheddar cheese
Cooked Salad Dressing:
1 cup reserved pineapple juice
1/2 cup sugar
1 egg beaten
2 tablespoons cornstarch
1 tablespoon butter
1 cup whipped topping
In a mixing bowl, combine 1 cup water and lemon jello. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 9 x 13 inch pan. Refrigerate until set. Repeat with orange jello and 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 the jello. Combine dressing with whipped cream and spread over bananas. Sprinkle with cheese
