1 (6 oz.) pkg. apricot gelatin
1 lg. can crushed pineapple
1/2 pt.sour cream
2 1/4 c. hot water
2 tbsp. butter
1/2 c. pineapple juice
1/2 c. sugar
1 egg
2 tbsp. flour
2 sliced bananas

Dissolve gelatin in hot water. Add pineapple and juice from can. Add bananas and sour cream. Place in bowl to chill. Combine in saucepan - pineapple juice, sugar, egg, flour and butter. Cook over low heat; when thick add 1 (3 ounce) package cream cheese. Fold in 1 package whipped topping (prepared). Frost chilled gelatin with the topping. Serves 12.