| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Salads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Boiling water-divided |
| 1 |
pk |
(3 oz)lemon jello |
| 2 |
c |
Ice cubes, divided |
| 1 |
pk |
(3 0z)orange jello |
| 1 |
cn |
(20 0z)crush pineapple * |
| 2 |
c |
Min. marshmallows |
| 3 |
|
Lrg bananas sliced |
| 1/2 |
c |
Fine shredded cheddar cheese |
| 1 |
c |
Reserved pineapple juice |
| 1/2 |
c |
Sugar |
|
|
Egg,beaten |
| 1 |
tb |
Oleo |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
COOKED SALAD DRESSING
MONA IN MI 2:56 PM ET
*liquid drained * reserved. In a mixing bowl, combine 1 c water & lemon
jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a
13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with
remaining ice & water. Stir in marshmallows. Pour over lemon layer;
refrigerate until set. For dressing, combine pineapple juice, sugar egg,
cornstarch & butter in a pan. Cook over med heat stirring constsntly until
thick. Cover & refrigerate overnight. Next day, arrange bananas with
whipped cream over jello. Combine dressng with whipped cream; spread over
bananas, Sprinkle with cheese. Enjoy! 5/4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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