1 lg. box strawberry Jello
2 c. hot water
1 (16 oz.) frozen strawberries
1 lg. can crushed pineapple, drained
2 lg. bananas, diced

Dissolve Jello in hot water. Add all ingredients. Pour half of mixture into a 9 x 13 inch pan; let gel. Set aside other half.

Mix a Jello cheese cake according to directions. Pour over the gelled salad; add rest of Jello. Let gel. Sprinkle with 1/2 cup pecans. Spread a 9 ounce bowl of Cool Whip over top. Make sauce and pour over top.

SAUCE:

1 c. pineapple juice
2 tbsp. flour
1 (3 oz.) pkg. cream cheese, softened
1 egg, beaten
3/4 c. sugar

Cook until thick the juice, flour, egg, and sugar. Cool and add cream cheese. Spread over salad and refrigerate.