2 sm. boxes apricot Jello
2 c. hot water
1 1/2 c. cold water
2 bananas, sliced
1 lg. can crushed pineapple, drain and reserve liquid
2 c. sm. marshmallows

TOPPING:

1 egg
3/4 c. sugar
2 tbsp. flour
1 c. pineapple juice, reserved above
1 (8 oz.) pkg. cream cheese
4 oz. Cool Whip
Coconut

Mix Jello with hot water until dissolved. Add cold water and chill until slightly thickened. Add sliced bananas, pineapple, and marshmallows. Chill until firm.

TOPPING: Cook egg, sugar, flour, and juice until thick. Be sure to stir constantly. Remove from heat. Add the cream cheese and Cool Whip and stir until well blended. Spread on top of Jello and sprinkle with coconut.

This also makes a wonderful dessert.