Categories: Congealed Salads & Desserts, Jello

Ingredients

• FIRST LAYER:
• 2 small packages lemon gelatin powder
• 1 #2 can diced or crushed pineapple, drained, reserve juice
• 4 bananas sliced
• 1 small package large marshmallows, cut in fourths
• 1/2 cup pecans chopped
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• -
• SECOND LAYER:
• 1/2 cup sugar
• 2 tablespoons flour
• 1 egg, well beaten
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 cup pineapple juice (using reserved juice, add water to make 1 cup)
• 1 tablespoon Knox gelatin
• 1/4 cup cold water
• 1 cup whipping cream, whipped
• 1 cup grated cheese (cheddar)

Directions

1. TIP: Easy way to mash bananas…use your potato masher. You MUST use the regular large marshmallows, trust me…you can not use the mini ones. To help you cut these, spray your scissors with Pam periodically while cutting. A #2 can is an old measurement…basically the size of an average can of green beans or corn.

2. FIRST LAYER: Dissolve lemon gelatin according to package directions. Cool until partially thickened. Add pineapple and bananas, also nuts and cut up marshmallows. Make sure everything is mixed well and the marshmallow pieces are all separated and coated with some of the jello. Recommend you use a 13×9 inch dish.

3. Chill.

4. SECOND LAYER: Mix sugar, salt, flour together.

5. Add juice, stir in eggs.

6. Cook over slow heat until thick, stirring constantly.

7. Soften unflavored gelatin in cold water and dissolve in hot mixture.

8. Chill until partially thickened.

9. Fold in cream, pile on firm lemon gelatin layer.

10. Sprinkle with cheese.

11. Chill until firm.

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