6 oz. apricot Jello (can use peach or orange)
2 c. hot water
2 c. ice water
1 c. pineapple, crushed (drain & save juice)
1 c. miniature marshmallows
2 bananas
1/2 c. nuts

TOPPING:

1/2 c. sugar
2 tbsp. flour
1 egg
1/2 c. pineapple juice
2 tbsp. butter
3 oz. cream cheese
2 c. Cool Whip

Make Jello according to box directions and let partly jell, then add in fruit, set in refrigerator to chill while making topping.

TOPPING: Cook all ingredients until thick, cool. Add cream cheese, fold in Cool Whip, spread on top of Jello mixture and refrigerate.