1 (6 oz.) or 2 (3 oz.) pkgs. peach Jello
2 c. hot water
2 c. cold water
1 (1 lb. 4 oz.) can crushed pineapple, drained. Save the juice
2 bananas, diced
2 c. miniature marshmallows
1 (13 oz.) can mandarin oranges, drained and crushed

Dissolve Jello in hot water. Add cold water and chill until syrupy. Fold in pineapple, bananas, marshmallows and oranges. Pour into a 9x13 inch pan. Chill until set.

TOPPING:

3/4 c. sugar
1 egg
2 tbsp. plain flour
1/2 c. pineapple juice
1 (8 oz.) pkg. cream cheese, softened
1 env. whipped topping mix
1 sm. can flaked coconut

Combine sugar, egg, flour and pineapple juice. Cook until thickened. Cool. Add cream cheese and whipped topping mix, beating until smooth. Spread over congealed salad and sprinkle with coconut. Makes about 20-24 servings.