Pineapple Custard Salad

2 pkg. lemon Jello
2 c. hot water
2 c. Seven-Up

Dissolve Jello in hot water. Add Seven -Up. When partially cool add:

2 (#2) can crushed pineapple, drained
1 c. miniature marshmallows
2 sliced bananas

Chill in flat baking dish (about 8x13 inches) until firm. In top of double boiler mix:

1/2 c. sugar
5 Tbsp. flour
1 c. pineapple juice
1 egg, beaten

Cook over boiling water until thick, stirring constantly. Remove from heat and cool slightly, then add 2 tablespoons butter while still warm. When chilled fold in a carton of sour cream or 1/2 pint whipping cream (whipped). Spread mixture over salad, sprinkle with grated Cheddar cheese. Chill and cut in squares. Needs no further dressing. Makes 12 to 15 servings.