Yield: 12 Servings
2 cups Boiling water, divided
1 package (3 ounces) lemon jello
2 cups Ice cubes, divided
1 package (3 ounces) orange jello
1 can (20 ounces) crush pineapple, reserve juice
2 cups Mini marshmallows
3 large bananas sliced
1/2 cup Fine shredded cheddar cheese
Cooked Salad Dressing
1 cup Reserved pineapple juice
1/2 cup Sugar
1 Egg, beaten
1 tablespoon Oleo
1 cup Whipping cream
2 tablespoons Cornstarch
In a mixing bowl, combine 1 cup water & lemon jello. Add 1 cup 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 medium heat stirring constantly until thick. Cover & refrigerate overnight. Next day, arrange bananas with whipped cream over jello.
Combine dressing with whipped cream; spread over bananas, Sprinkle with cheese.