Frosted Apricot Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. apricot gelatin
1 1/2 c. miniature marshmallows
2 c. boiling water
2 c. cold water
1 (20 oz.) can crushed pineapple
2 bananas, sliced
1/2 c. sugar
2 Tbsp. all-purpose flour
2 Tbsp. butter
1 egg, beaten
1 (3 oz.) cream cheese, softened
1 (8 oz.) Cool Whip

Preparation

Dissolve gelatin and marshmallows in boiling water.
Add cold water and chill until mixture is consistency of unbeaten egg whites.
Drain pineapple; reserve 1/2 cup of liquid.
Fold pineapple and bananas into gelatin mixture.
Pour into lightly oiled 9-inch square dish.
Chill until set.
Combine sugar, pineapple juice, flour, butter and egg in pan; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add cream cheese and beat until smooth.
Chill.
Fold in Cool Whip. Spread over salad.
Chill at least 2 hours.
Top with nuts.