Yield: 1 Servings
|1 pack||(small) lemon jello|
|1 pack||(small) peach jello|
|2 cups||Miniature marshmallows|
|1 can||(#2) crushed pineapple; drained, reserve liq|
|2 teaspoons||Flour; rounded|
|1 \N||Egg; beaten|
|\N \N||Reserved pineapple juice|
|2 tablespoons||Oleo (margarine)|
|1 large||Cool Whip; container|
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