Rasberry Tang Salad

1 package raspberry gelatin
½ cup boiling water
1 package softened cream cheese (4 oz.)
¼ cup mayonnaise
1 small can crushed pineapple
1 diced banana
¼ cup shredded coconut
½ cup chopped Pecans
1 cup whipped cream

Dissolve jello in water and set aside to cool. Blend cheese with mayonnaise (a little at a time.) Gradually add pineapple, banana, coconut and Pecans. When jello begins to cool, add cheese and fruit mixture. Fold in cream and congeal.