2 pkgs. apricot or orange Jello
2 c. hot water
2 c. cold water
1 (#2) can crushed pineapple or pineapple tidbits, drained
3 slices bananas
2 c. miniature marshmallows
1/2 c. pineapple juice
1 egg, well beaten
1 (8 oz.) pkg. softened cream cheese
1 can angel flake coconut
2 tbsp. flour
3/4 c. sugar
1 pkg. whipped topping

Dissolve Jello in hot water; add cold water and let thicken. Add pineapple, bananas, and marshmallows. Congeal in 7 x 11 dish.

Mix juice, egg, sugar, and flour. Cook until thick. Add cream cheese and stir until smooth. Let cool. Whip topping as directed on package and fold into cooled, cooked mixture. Spread over congealed salad and sprinkle coconut over top.

Sometimes I use 1 cup chopped pecans in congealed part of this salad.