Banana Pineapple Salad
Ingredients:
2 small boxes lemon jello
3 1/4 cups boiling water
1 cup mini. marshmallows
1 20 oz. can crushed pineapple, drained and reserve juice
2 sliced bananas
Topping:
1/2 cup sugar
2 T. flour
2 eggs, beaten
reserved juice
8 oz. Cool Whip
grated cheddar cheese
chopped pecans
2 small boxes lemon jello
3 1/4 cups boiling water
1 cup mini. marshmallows
1 20 oz. can crushed pineapple, drained and reserve juice
2 sliced bananas
Topping:
1/2 cup sugar
2 T. flour
2 eggs, beaten
reserved juice
8 oz. Cool Whip
grated cheddar cheese
chopped pecans
Directions:
Combine jello and water and cool till like egg whites in consistancy. Add marshmallows, pineapple, and bananas. Pour into 9X13 pan and chill till set.
Topping:
Mix sugar and flour in top of double boiler and add eggs that have been mixed with reserved juice. Cook and stir over med. heat until thick. Chill. Stir in Cool Whip and spread over jello. Sprinkle with grated cheese and chopped nuts.
Chill several hours or overnight.