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1
Slice the banana as thin as possible and layer them into the bottom of an 8x8 glass pan.
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2
Prepare jello according to the directions on the box.
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3
Slowly pour the jello into the glass pan as not to disturb the bananas and place jello in the fridge for 15 minutes or until just chilled but not set.
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4
Remove the cream cheese from the fridge to soften.
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5
Drain the juice from the can of pineapple.
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6
Extract as much as possible and reserve the juice.
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7
Pour the juice into a small sauce pan, add the egg and the sugar.
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8
Stir until mixed.
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9
Remove the jello from the fridge, stir in the drained crushed pineapple and the pecans.
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10
Evenly distribute the marshmallows across the top of the jello mixture.
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11
Return the jello to the fridge.
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12
Heat the pineapple juice and egg mixture on medium-low while stirring, until it comes to a boil.
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13
Remove the mixture from the heat and stir in the cubed cream cheese.
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14
Beat with an immersion blender or whisk until the mixture is smooth.
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15
Cool at room temperature until the jello has set.
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16
Once the jello has set, spread the cooled cream cheese mixture over the jello and sprinkle the top with the shredded coconut.
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17
Return the jello to the fridge and allow the topping to set up for at least 1 hour.
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18
Cut the salad into squares and remove slices with a spatula.
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19
Enjoy.
