2 pkgs. lemon Jello
1 large can crushed pineapple, drained, saving 1 C. juice
5 bananas, sliced
1/2 pkg. miniature marshmallows
2 egg yolks
2/3 C. sugar
1 C. pineapple juice
2 T. vinegar
2 T. butter
Make Jello per package instructions and place in 9×13″ cake pan; let set.
DRESSING: Cook until thick; cool and add 1/2 cup whipped cream, whipped. Spread over salad and sprinkle with grated cheese. Refrigerate.