Frosted Orange Salad

Sis Tammy is hosting a summer salads swap. So we decided we would join in the fun!!

Frosted Orange Salad

3 packages (3 ounces each) orange gelatin

3 cups boiling water

1 can (20 ounces) crushed pineapple

3 cups cold water

4 medium firm bananas, sliced

2-1/2 cups minature marshmallows

1/2 cup sugar

1 tablespoon all-purpose flour

1 egg, beaten

1 package (8 ounces) cream cheese, softened

1 cup whipping cream, whipped

3/4 chopped pecans, toasted

1/2 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-in. x 9-in. x 2-in. dish coated with nonstick 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 hotfilling in 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. Equals 12 servings.