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1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. orange gelatin
2 c. boiling water
1 1/2 c. cold water
1 (2 lb.) can crushed
2 bananas, diced
40 miniature marshmallows
2 Tbsp. flour
1 egg, beaten
1 c. whipped cream
grated cheese (optional)
2/3 c. sugar

Dissolve gelatins in boiling water; stir in cold water.
Chill until thickened. Drain pineapple; reserve juice. Add
pineapple, bananas and marshmallows to gelatin. Mix well.
Place in shallow oblong pan. Chill until firm. Mix sugar,
flour, egg and 1 cup reserved pineapple juice in double boiler;
cook until thickened, stirring constantly. Cool; fold in
whipped cream. Place on top of salad. Grate cheese on top of
dressing, if desired.

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