| 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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