2 c. boiling water
1 (6 oz.) pkg. orange gelatin
1 (17 oz.) can apricot halves
1 (8 oz.) can crushed pineapple
2/3 c. chopped pecans
2 lg. bananas
1 c. chilled whipping cream
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. powdered sugar
1/2 tsp. almond extract
2 tbsp. flaked coconut

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Stir in apricots (with syrup), pineapple (with syrup) and pecans. Refrigerate until slightly thickened, about 1 1/2 hours.

Slice bananas; stir into gelatin mixture. Pour into baking dish or pan, 9 x 9 x 2 inches. Refrigerate until firm, at least 4 hours.

Beat cream in chilled small mixer bowl until stiff; beat cream cheese, sugar and extract until mixture is smooth. Spread over gelatin; sprinkle with coconut. 8 or 9 servings.