Salads:

Frosted Orange Salad

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Ingredients

3 3-ounce packages orange Jell-O
3 cups boiling water
20-ounce can crushed pineapple
3 cups cold water
4 medium firm bananas, sliced
2-1/2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg, beaten
1 8-ounce package cream cheese, softened
1 cup whipping cream, whipped
Nonstick cooking spray
Nuts and coconut, optional

Instructions

Dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows and pineapple into gelatin. Pour into 13x9x2-inch pan that has been coated with nonstick cooking spray. Refrigerate until firm.

In a saucepan, combine sugar and flour. Stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes until thickened and bubbly. Reduce heat and cook 2 minutes longer. Remove from heat.

In a small bowl, stir a small amount of hot filling into beaten egg; return all to pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Cool.

In a mixing bowl beat cream cheese until smooth; add cooled egg mixture. Fold in whipped cream and spread over gelatin. Sprinkle with nuts and coconut, if desired. Serves 12.

Joan Johnson, Geneseo