Ingredients
2 cups boiling water, divided1 package (3 ounces) lemon gelatin2 cups ice cubes, divided1 can (20 ounces) crushed pineapple, liquid drained and reserved1 package (3 ounces) orange gelatin2 cups miniature marshmallows1/2 cup sugar2 tablespoons cornstarch1 cup reserved pineapple juice1 large egg, lightly beaten1 tablespoon butter3 large bananas, sliced1 cup whipped topping1/2 cup finely shredded cheddar cheese
Preparation
In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm.
Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm.
Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled.
Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese.
