3 bananas, sliced with plastic knife and tossed in enough lemon juice to coat
1 c. mini marshmallows
8 oz crushed pinnapple, drained, reserve juice
Topping-
1/2 c. sugar
2 T. cornstarch
1 beaten egg
1 c. whipped topping
Instructions
Dissolve jello in 2 c. boiling water and let cool.
Add pinnapple, marshmallows and bananas.
Let gel.
Add enough water to reserved pinnapple juice to make 1 cup.
In medium pot combine juice mixture, sugar, cornstarch and egg.
Cook until thick, stirring constantly.
Cool completely.
Fold in 1 c. whipped topping.
Spread over jello and refrigerate.
Originally Submitted
5/31/2010
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You can add this Frosted Sunshine Jello Salad recipe to your own private DesktopCookbook.
