Yield: 12 servings
|2 cups||Boiling water-divided|
|1 pack||(3 oz)lemon jello|
|2 cups||Ice cubes, divided|
|1 pack||(3 0z)orange jello|
|1 can||(20 0z)crush pineapple *|
|2 cups||Min. marshmallows|
|3||Lrg bananas sliced|
|½ cup||Fine shredded cheddar cheese|
|1 cup||Reserved pineapple juice|
|1 cup||Whipping cream|
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