2 (4 oz.) pkg. apricot Jello
1 can crushed pineapple (drain & save juice)
2 c. boiling water
2 c. apricot nectar
1 c. miniature marshmallows
2 bananas, diced

Mix Jello with boiling water. Add nectar. Chill until thick. Add fruit. Make sauce and pour over salad when cool.

SAUCE:

1/2 c. sugar
1/2 c. pineapple juice
2 tbsp. flour
2 tbsp. butter
1 egg beaten
1 (4 oz.) pkg. cream cheese

Cook until thick, then add cream cheese. Beat until smooth. Serves 8 to 10. Use a 9 x 12 cake pan.