| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
=20 |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(small) lemon jello |
| 1 |
pk |
(small) peach jello |
| 2 |
c |
Miniature marshmallows |
| 1 |
cn |
(#2) crushed pineapple; drained, reserve liq |
| 4 |
sl |
Bananas |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Flour; rounded |
| 1 |
|
Egg; beaten |
|
|
Reserved pineapple juice |
| 2 |
tb |
Oleo (margarine) |
| 1 |
lg |
Cool Whip; container |
INSTRUCTIONS
TOPPING
Dissolve each package of jello per box directions. while still warm add
marshmallows until jello is covered, add in crushed pineapple and sliced
bananas. Let jello harden.
Make topping: mix together sugar, flour pineapple juice and 1 beaten egg
and 2 tablespoons of oleo. cook over low heat, stirring constantly until
thick. Add 1 large container of Cool whip to cooked topping and spread over
hardened salad.
NOTES : this jello salad is to die for! Granny Kellogg AKA Helen Kellogg is
the great grandmother of my daughter,= Lauren Hudson.
Recipe by: Helen Kellogg Posted to Bakery-Shoppe Digest V1 #214 by Lorna
Hudson <lkhudson@sound.net> on Sep 02, 1997
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