3 (3 oz.) pkg. orange gelatin
3 c. boiling water
1 (20 oz.) can crushed pineapple
3 c. cold water
4 medium bananas, sliced
2 1/2 c. mini marshmallows
1/2 c. sugar
1 tbsp. flour
1 egg, beaten
1 (3 oz.) cream cheese, softened
1 c. Cool Whip
3/4 c. chopped pecans
1/2 c. toasted coconut

In bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, pineapple and marshmallows into gelatin. Pour into 13 x 9-inch pan, sprayed with cooking spray. Refrigerate until firm. Combine sugar, flour and pineapple juice until smooth. Bring to boil and cook 2 minutes until thick. Remove from heat. Stir small amount into egg. Return to heat. Boil 2 minutes. Cool. Beat cream cheese until smooth. Add cooled filling. Fold in whip cream. Spread over gelatin. Sprinkle with nuts and coconut.