1 (15 1/4 oz.) can crushed pineapple
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. lime Jello
2 c. boiling water
1 1/2 c. cold water
2 bananas, chopped
1 c. chopped pecans
2 tbsp. flour
3/4 c. sugar
1 egg, well beaten
1 (1.5 oz.) env. whipped topping mix
1 (8 oz.) pkg. cream cheese, softened

Drain pineapple, reserving 1/2 cup juice; set aside. Combine Jello in large bowl; add 2 cups boiling water, stirring until dissolved. Stir in 1 1/2 cups cold water. Add bananas, pineapple and pecans; pour in a 13 x 9 x 2 inch baking dish. Chill until firm.

Combine flour and sugar in a medium saucepan, mixing well; stir in egg and reserved pineapple juice. Cook over medium heat, stirring constantly until smooth and thick; cool.

Prepare whipped topping mix according to package directions. Add cream cheese, beat until smooth. Fold in cooked mixture; spread over Jello mixture. Chill. Serves 15.