3 pkgs. (3 oz. each) orange gelatin
3 cups boiling water
1 can (20 oz.) crushed pineapple
3 cups cold water
4 medium firm bananas, sliced
2 1/2 cups miniature marshmallows
1/2 cup sugar
1 tbsp. all-purpose flour
1 egg, beaten
1 pkg. (8 oz.) cream cheese, softened
1 cup whipping cream, whipped
3/4 cup chopped pecans, toasted
1/2 cup 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 13 x 9 x 2 inch dish coated with non-stick 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 the heat. Stir a small amount of hot filling into the 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.