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Part I:

6 oz. pkg. apricot jello
1 (No. 2) can crushed
3 large bananas
3 c. tiny marshmallows
2 c. boiling water
2 c. cold water

Part II:
pineapple juice saved from can
1 egg
1/2 c. sugar
2 Tbsp. flour
1 Tbsp. margarine
1 (8 oz.) Philadelphia cream
1 large carton Cool Whip

Part I: Dissolve jello in boiling water. Add the cold
water. Pour in 9 x 13-inch cake pan. Add drained pineapple
(save juice for Part II). Slice bananas on top. Cover with
marshmallows. Refrigerate until firm.
Part II: Cook together the pineapple juice, egg, sugar,
flour and margarine until thick. Add cream cheese. Beat well
until smooth. Cook until lukewarm. Fold in Cool Whip to
mixture until well blended. Spread on top of jello mixture and
sprinkle coconut on top.

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