| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
20 |
Servings |
INGREDIENTS
| 1 |
pk |
(6-oz) apricot gelatin |
| 2 |
|
Ripe bananas; sliced |
| 1 |
cn |
(15-oz) crushed pineapple; drained; reserve juice |
| 1 |
c |
Boiling water |
| 1 |
c |
Cold water |
| 1 |
c |
Marshmallows |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg yolk; beaten |
| 1/2 |
c |
Pineapple juice |
| 2 |
ts |
Butter |
| 2 |
tb |
Flour |
| 1 |
pk |
(3-oz) cream cheese; softened |
| 1 |
c |
Cool whip |
INSTRUCTIONS
Dissolve gelatin in boiling water. Add cold water. Stir in marshmallows,
pineapple and bananas. Pour into 2 quart dish and chill until firm. Mix
sugar, flour and pineapple juice and bring to a boil. Slowly add egg yolk.
Cook until clear and thick, stirring constantly. Add cream cheese and stir
until smooth. Let cool. Fold in Cool Whip. Spread on gelatin. Refrigerate.
MRS BILL HEIDELBERGER (CONNIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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