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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a really good Jello Salad! This is a recipe out of our family cookbook that my cousin Vicki put together as a labor of love for her mom (dad's sister) for her 71st birthday in 1997. (Times are approximate, as I haven't timed how long this takes to make). 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) |
Directions:
1. Drain pineapple, reserving juice; set aside.
2. Dissolve Jello in 2 c hot water.
3. Add 2 c cold water.
4. Pour into 9 x 13 inch pan.
5. When almost congealed, add one can of drained crushed pineapple.
6. Add sliced bananas and miniature marshmallows; chill.
7. In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
8. Cook until thick enough to spread; cool.
9. Then add cream cheese and whip together.
10. Spread on congealed Jello.
11. Top with Cool Whip.
12. Sprinkled with flaked coconut if desired.
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