| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Salads | 12 | Servings | |
INGREDIENTS
| 2 | c | Boiling water-divided |
| 1 | pk | (3 oz)lemon jello |
| 2 | c | Ice cubes, divided |
| 1 | pk | (3 0z)orange jello |
| 1 | cn | (20 0z)crush pineapple * |
| 2 | c | Min. marshmallows |
| 3 | Lrg bananas sliced | |
| 1/2 | c | Fine shredded cheddar cheese |
| 1 | c | Reserved pineapple juice |
| 1/2 | c | Sugar |
| Egg,beaten | ||
| 1 | tb | Oleo |
| 1 | c | Whipping cream |
| 2 | tb | Cornstarch |
INSTRUCTIONS
COOKED SALAD DRESSING MONA IN MI 2:56 PM ET *liquid drained * reserved. In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marshmallows. Pour over lemon layer; refrigerate until set. For dressing, combine pineapple juice, sugar egg, cornstarch & butter in a pan. Cook over med heat stirring constsntly until thick. Cover & refrigerate overnight. Next day, arrange bananas with whipped cream over jello. Combine dressng with whipped cream; spread over bananas, Sprinkle with cheese. Enjoy! 5/4 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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