Bring the cream cheese to room temperature. In a large glass bowl, add the boiling water and reserved juice to the lemon Jell-O. Refrigerate until it becomes the consistency of egg whites.
Cut the cream cheese into pea size morsels then beat into the Jell-O mixture. Add the fruit cocktail, marshmallows and sliced bananas. Fold in the whipped cream. Place in a 9x13 Pyrex dish or mold. Refrigerate 2 to 3 hours until firm.
