Sunshine Salad - cooking recipe

Ingredients

2 (3 ounce) boxes orange Jell-O
4 cups water
1 (20 ounce) can crushed pineapple
3 bananas, sliced and sprinkled w/
lemon juice
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon cornstarch
1 egg, well-beaten
8 ounces cream cheese, softened
Cool Whip
flaked coconut (optional)

Preparation

Drain pineapple, reserving juice; set aside.
Dissolve Jello in 2 c hot water.
Add 2 c cold water.
Pour into 9 x 13 inch pan.
When almost congealed, add one can of drained crushed pineapple.
Add sliced bananas and miniature marshmallows; chill.
In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
Cook until thick enough to spread; cool.
Then add cream cheese and whip together.
Spread on congealed Jello.
Top with Cool Whip.
Sprinkled with flaked coconut if desired.