3 (3 oz. ea.) pkg. orange gelatin
3 c. boiling water
1 (20 oz.) can crushed pineapple
3 c. cold water
4 medium firm bananas, sliced
2 1/2 c. miniature marshmallows
1/2 c. sugar
1 tbsp. all-purpose flour
1 egg, beaten
1 (8 oz.) pkg. cream cheese, softened
1 c. whipped cream
3/4 c. chopped pecans, toasted
1/2 c. flaked coconut, toasted

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows and pineapple into gelatin. Pour into a 13x9x2-inch dish coated with cooking spray; refrigerate until firm.

Meanwhile, in a saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool.

In a mixing bowl, beat cream cheese until smooth; add cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.