Gelatin Fruit Salad

2 cups boiling water, divided
One 3-ounce package lemon flavored Jello gelatin
2 cups ice cubes, divided
One 3-ounce package orange-flavored Jello gelatin
One 20-ounce can crushed pineapple, drained; reserve juice
2 cups miniature marshmallows
3 large bananas, sliced
1 cup pineapple juice
1/2 cup sugar
1 egg, beaten
2 tablespoons corn starch
1 tablespoon butter or margarine
1 cup whiping cream

In mixing bowl, combine 1 cup hot water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour in 13 x 9 x 2 inch baking pan. Refrigerate until set. Repeat with orange gelatin, remaining hot water and ice. Stir in marshmallows. Pour over lemon layer, after it has partially congealed. Refrigerate until set. For dressing, combine pineapple juice, sugar, egg, cornstarch and butter or margarine in sauce pan. Cook over medium heat stirring constantly, until thickened. Cover and refrigerate over night. The next day, arrange bananas over gelatin. Combine dressing with whipped topping.

Spread over bananas. Sprinkle with finely shredded Cheddar cheese to garnish and enhance flavor of salad.

Serves 12-15

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Cajun Country -- New Iberia, Louisiana