1 6-ounce package lemon jello
1 1/2 cups water boiling
2 cups lemon-lime soda
1 20-ounce can crushed pineapple drained well and juice reserved
3 bananas large, quartered and sliced
1/2 cup sugar
3 tablespoons flour
1 egg beaten
1 cup whipped cream whipped
1 1/2 cups sharp cheddar cheese shredded
2 tablespoons parmesan cheese grated (optional)
Dissolve gelatin in boiling water. Add soda, pineapple and bananas. Spoon into a 13 x 9-inch glass dish; chill until set. Combine reserved juice with water to equal 3/4 cup; blend with sugar, flour and egg in a small saucepan. Cook, stirring constantly, until thick. Cool completely. Fold in whipped cream; spread over gelatin layer. Top with Cheddar cheese and sprinkle with optional Parmesan. Chill 3 to 4 hours.