Pink Salad - cooking recipe

Ingredients

1 pkg. raspberry jello
1 c. hot water
1 pkg. cream cheese (8 oz.)
1/4 c. mayonnaise
1 banana, mashed
1 small can crushed pineapple (not drained)
1/4 c. shredded coconut
1/2 c. pecans, chopped

Preparation

Dissolve
jello
into
hot water; add cream cheese that has been
mixed with mayonnaise.
Add mashed banana and pine-apple. Add coconut and nuts.
Refrigerate.