1 (3 oz.) pkg. raspberry Jello
1 (8 oz.) pkg. cream cheese
1 banana, sliced
1 sm. carton Cool Whip
1/2 c. boiling water
1/2 c. mayonnaise
1 (8 oz.) can crushed pineapple; undrained
1/2 c. chopped nuts
1/2 c. coconut

Dissolve Jello in boiling water. Set aside to cool. Combine cream cheese and mayonnaise, blending well. Stir into Jello with all remaining ingredients, except Cool Whip. Mix well. Fold in Cool Whip. Pour into 8 inch square pan. Refrigerate until firm. Cut into squares.