2 (3 oz.) pkg. apricot gelatin
1 c. miniature marshmallows
2 c. boiling water
1 (20 oz.) can crushed pineapple
2 bananas, diced
1/2 c. sugar
2 tbsp. flour
2 tbsp. corn oil butter
1 egg, beaten
1 (13 oz.) pkg. cream cheese, softened
1 c. whipping cream

Dissolve gelatin and marshmallows in boiling water. Add cold water and chill until mixture is consistency of unbeaten egg white. Drain pineapple, reserve 1/2 cup juice. Fold pineapple and banana into gelatin mixture. Pour into 9- inch dish. Chill until set.

Combine sugar, reserved pineapple juice, flour, butter and egg in small pan. Cook, stirring constantly, until thickened. Remove from heat. Add cream cheese and beat until smooth. Chill. Fold whipped cream into chilled mixture. Spread topping. Chill at least 2 hours. Makes 9 servings.