Pour the boiling water over jello. Stir for 5 minutes or until dissolved. Pour into 9 x 13-inch glass pan. Refrigerate 30 minutes. Add the pineapple and banana.
Meanwhile, in a saucepan add the juice, sugar eggs and flour. Cook over medium heat until the consistancy of pudding. Cool. After the mixture is cooled add the cream cheese and mix with a mixer on medium speed until creamed together. Cover the jello mixture with the pudding mixture.
Allow to set for about 25 minutes. Cover with whipped topping. Sprinkle with cherries, coconut and nuts if desired. I also add fresh strawberries when in season.
Source: Passed down from my Mother
Submitted By: Julie Harvey
Date: April 9, 2006