Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (small) lemon jello |
| 1 pack | (small) peach jello |
| 2 cups | Miniature marshmallows |
| 1 can | (#2) crushed pineapple; drained, reserve liq |
| 4 slices | Bananas |
| ½ cup | Sugar |
| 2 teaspoons | Flour; rounded |
| 1 \N | Egg; beaten |
| \N \N | Reserved pineapple juice |
| 2 tablespoons | Oleo (margarine) |
| 1 large | Cool Whip; container |
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@...> on Sep 02, 1997