| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon jello |
| 1 |
cn |
(small) crushed pineapple |
| 3 |
|
Bananas |
| 8 |
|
Marshmallows |
| 2 |
c |
Water |
| 2 |
|
Eggs |
| 1 |
tb |
Flour |
|
|
Salt to taste |
| 1/2 |
c |
Sugar |
|
|
Pineapple juice |
| 1/2 |
pt |
Whipping cream |
INSTRUCTIONS
TOPPING
Dissolve Jello in boiling water. Dissolve marshmallows in Jello while hot.
Chill. When beginning to thicken, add sliced bananas and drained pineapple
(save juice for topping). Pour into an oblong pyrex dish.
To make topping: Beat eggs. Add 1/4 cup sugar, flour and pineapple juice
(from above). Cook in double boiler until about as thick as gravy. Remove
from heat and out in refrigerator until cold. Whip cream, add remaining
sugar and fold in the above mixture and place on top of Jello.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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