Salads:

Layered Pineapple Salad

Comment on this recipe

Ingredients

1 package (3 ounces) lemon-flavored gelatin
1 cup hot water
1 cup cold water
1 cup drained pineapple chunks or tidbits (reserve juice)
2 large bananas, sliced
16 marshmallows, quartered
1 cup reserved pineapple juice
1 cup cold water
1/2 cup sugar
3 tablespoons flour
1 egg, well-beaten
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 cup cream, whipped
Chopped nuts, if desired
Shredded cheese, if desired

Instructions

Dissolve gelatin in hot water; add 1 cup cold water. Cool. Add well-drained pineapple (save juice), bananas and marshmallows. Pour into 13x9-inch dish. Chill until set.

Combine 1 cup reserved pineapple juice, 1 cup cold water, sugar, flour, beaten egg, butter and lemon juice; cook, stirring constantly until thick. Chill and then fold in whipped cream.

Spread over top of gelatin mixture. Top with chopped nuts or shredded cheese if desired. Makes 8 to 12 servings.

Gloria Stoltenberg
Davenport