| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Not, Sent | 16 | Servings | |
INGREDIENTS
| 1 | pk | (6 oz) lemon gelatin powder |
| 2 | c | Boiling water |
| 2 | c | Miniature marshmallows |
| 4 | lg | Ripe bananas, cut in 1/4" slices |
| 1 | cn | (20 oz) crushed pineapple |
| 2 | c | Cold water |
| 1/2 | c | Sugar |
| 2 | tb | All-purpose flour |
| 2 | tb | Butter or margarine |
| 1 | c | Whipping cream |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
In a bowl, dissolve gelatin in boiling water. Stir in marshmallows until melted. Stir in bananas. Drain pinepple, reserving juice. Add pineapple and cold water to gelatin mixture; mix well. Pour into a 13x9x2-inch pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Coook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. Whip the cream; fold into pineapple juice mixture. Spread over gelatin. Sprinkle with nuts. Chill for 1-2 hours. Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons <taillon@access.mountain.net> on May 31, 1997
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