SAWDUST SALAD

Ingredients

1 (3-ounce) package orange gelatin
1 (3-ounce) package lemon gelatin
1 1/2 cups boiling water
1 1/2 cups cold water
1 (20-ounce) can crushed pineapple, drained
2 bananas, sliced or diced
1 (10-ounce) bag miniature marshmallows
1 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg, beaten
1 (8-ounce) softened cream cheese
1 (8-ounce) container frozen whipped topping, thawed
1 cup grated sharp cheddar cheese

Preparation

Combine both gelatins and boiling water in a bowl, stirring until dissolved. Add cold water, pineapple, bananas and marshmallows. Pour mixture into a 9- X 13-inch dish. Refrigerate until firm.
Combine sugar, flour, pineapple juice and egg in a saucepan. Cook, stirring, over low heat until thickened. Cool and pour over congealed layer.
Cream softened cream cheese with mixer. Fold in whipped topping. Spread over second layer. Sprinkle with grated cheese. Refrigerate overnight.