1 (20 oz.) can crushed pineapple, drained
1 (6 oz.) pkg. apricot gelatin
2 c. boiling water
2 c. cold water
2 bananas, chopped
1 c. miniature marshmallows

Drain pineapple, reserving juice. Combine gelatin and boiling water. Stir until dissolved. Add cold water, bananas, marshmallows, and pineapple. Mix well. Pour into 13 1/2 x 8 3/4-inch dish. Chill until firm.

TOPPING:

1 c. sugar
1/4 c. flour
1/4 c. butter
2 eggs, beaten
2 (3 oz.) pkgs. cream cheese, softened
1 (1 1/4 oz.) pkg. whipped topping mix

Add enough water to reserved pineapple juice to make one cup. Combine pineapple liquid, sugar, flour, butter and eggs in a saucepan. Cook over medium heat, stirring constantly until thick. Add cream cheese. Stir until cheese melts. Allow to cool. Spoon over gelatin layer. Prepare whipped topping mix; spread over cooked layer. Chill. Serves 15-18.