2 c. boiling water
1 pkg. (6 oz.) orange Jello
1 can (17 oz.) apricot halves (can use peaches)
1 can (8 1/4 oz.) crushed or tidbit pineapple
2/3 c. chopped pecans
2 lg. bananas
1 c. chilled whipping cream
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. powdered sugar
1/2 tsp. almond extract

Pour boiling water on Jello in bowl; stir until Jello is dissolved. Stir in apricots (with syrup), pineapple (with syrup) and pecans. Refrigerate until slightly thickened, about 1 1/2 hours.

Slice bananas; stir into gelatin mixture. Pour into baking dish or pan, 9 x 9 x 2 inches. Refrigerate until firm, at least 4 hours.

Beat cream in chilled small mixer bowl until stiff; beat in cream cheese, sugar and extract until mixture is smooth. Spread over gelatin. Makes 8 or 9 servings.