|1 can||(7-oz) fruit cocktail; drained|
|1 can||Mandarin oranges; drained|
|1 carton||(8-oz) sour cream|
|1 cup||Grated coconut|
|1 cup||Pecans; chopped|
|1 cup||Miniature marshmallows|
|1 pack||Lemon jello|
|1 can||(small) crushed pineapple|
|Salt to taste|
|½ pint||Whipping cream|
Mix fruit cocktail and orange slices; add sour cream, coconut, pecans and Dissolve Jello in boiling water. Dissolve marshmallows in Jello while hot.
marshmallows. Mix well. Chill before serving. 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 ¼ 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, .
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