2 c  Boiling water-divided
1 pk (3 oz)lemon jello
2 c  Ice cubes, divided
1 pk (3 0z)orange jello
1 cn (20 0z)crush pineapple *
2 c  Min. marshmallows
3    Lrg bananas sliced
1/2 c  Fine shredded cheddar cheese

–COOKED SALAD DRESSING–
1 c Reserved pineapple juice
1/2 c Sugar
Egg,beaten
1 tb Oleo
1 c Whipping cream
2 tb Cornstarch

–MONA IN MI 2:56 PM ET–

*liquid drained * reserved. In a mixing bowl, combine 1 c water & lemon
jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a
13″x9″x2″ baking pan. refrigerate until set. Repeat with orange jello, with
remaining ice & water. Stir in marshmallows. Pour over lemon layer;
refrigerate until set. For dressing, combine pineapple juice, sugar egg,
cornstarch & butter in a pan. Cook over med heat stirring constsntly until
thick. Cover & refrigerate overnight. Next day, arrange bananas with
whipped cream over jello. Combine dressng with whipped cream; spread over
bananas, Sprinkle with cheese. Enjoy! 5/4