1 (6 oz.) pkg. strawberry Jello
2 tbsp. all purpose flour
1 (20 oz.) can crushed pineapple
1 (10 oz.) pkg. frozen strawberries, thawed
3 bananas, peeled and sliced
1 c. mini marshmallows
1 1/2 oz. pkg. whipped topping
1 c. cold water
1/8 tsp. salt
2 c. boiling water
1/2 c. sugar
2 tbsp. butter
1/2 c. chopped pecans
1/2 c. plus 1 tbsp. shredded coconut

Dissolve Jello in boiling water and stir in cold water. Drain pineapple, reserving 1 cup juice. Stir in pineapple, strawberries, bananas, and marshmallows. Pour mixture into a 9 inch square pan. Chill until firm. Combine flour, sugar, and salt in a small saucepan. Add reserved pineapple juice and butter.

Cook over medium heat until mixture reaches a boil and thickens. Remove from heat; let cool. Prepare whipped topping mixed according to directions. Fold in cooled juice mixture, pecans, and 1/2 cup coconut. Spread over chilled Jello. Top with remaining coconut. Chill.