1 (6 oz.) box apricot Jello
1 lg. can crushed pineapple (drain, reserve juice)
2 c. miniature marshmallows
3 bananas
1 c. chopped nuts

SAUCE:

1 beaten egg
Dash salt
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 tbsp. flour

Mix Jello with 2 cups boiling water until Jello is dissolved, then add cold water. Add pineapple, marshmallows, nuts and bananas. Congeal. Serve with sauce on top. SAUCE: Mix egg, flour, salt and sugar with reserved pineapple juice. Add cream cheese and cook over low heat until thick. Beat well; spread over Jello and chill. Top with whipped cream, if desired.