2 sm. boxes lemon Jello
2 c. boiling water
1 1/4 c. 7-Up
20 oz. can crushed pineapple
2 c. miniature marshmallows
2 lg. bananas
1/2 c. sugar
2 tsp. flour
1 slightly beaten egg
1 c. pineapple juice
2 tbsp. butter
1 sm. pkg. Philadelphia cream cheese
1/2 pt. whipping cream
1/2 can coconut
1/2 c. chopped pecans

Dissolve Jello in boiling water. Add pineapples and bananas and top with marshmallows. Chill until firm. Combine sugar, flour, pineapple juice and egg. Cook over low heat until thick. Remove from heat, add butter. Cool some. Whip in softened Philadelphia cream cheese. Chill. Whip cream until stiff. Fold into cooked sauce mix. Spread over Jello. Sprinkle with coconut and pecans. Makes one large dish.