Ingredients
3 packages (3 ounces each) orange gelatin3 cups boiling water1 can (20 ounces) crushed pineapple3 cups cold water4 medium firm bananas, sliced2-1/2 cups miniature marshmallows1/2 cup sugar1 tablespoon all-purpose flour1 egg, lightly beaten1 package (8 ounces) cream cheese, softened1 cup heavy whipping cream, whipped3/4 cup chopped pecans, toasted1/2 cup sweetened shredded coconut, toasted
Preparation
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin.
Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm.
Meanwhile, in a large 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 large bowl, beat cream cheese until smooth. Beat in
cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.
