This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pineapple Banana Marshmallow Salad
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- #94324
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (20 ounce size) crushed pineapple, drained; reserve juice
2 packages (3 ounce size) lemon gelatin powder
4 cups hot water
2 1/2 cups small marshmallows, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup marshmallows
4 bananas that are not over-ripe
1 cup pineapple juice
1/2 cup sugar
2 tablespoons flour
2 tablespoons unsalted butter
2 eggs, beaten
1 cup whipped cream or non-dairy whipped topping
crushed toasted pecans
directions
Dissolve the gelatin in hot water. Stir in first amount of marshmallows and stir until melted and well incorporated. Cool.
When the mixture is cooled; add second amount of miniature marshmallows. Slice bananas; add bananas and drained pineapple to the cooled jello mixture. Spread into a 9x13" pan and refrigerate until firm set.
While gelatin mixture is setting: In a medium saucepan add pineapple juice, sugar, flour, butter and eggs until thick, stirring constantly. Cool.
Fold whipped cream or non dairy whipped cream. Spread cooled mixture over jello mixture. Sprinkle with crushed nuts. Refrigerate until ready to serve.
cook's notes
This one is fun in a pan! Your kids will love this salad. I made this once and people still ask me to bring it! This is great for a brunch or pot luck too.
Do not use fresh pineapple it will prevent the jello from setting due to an enzyme contained in fresh pineapple that is neutralized when it is cooked.
added by
ChefKellyDigby
nutrition data
Nutritional data has not been calculated yet.
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