Pineapple Salad with Cooked Topping
- 1 pkg. lemon gelatin (3 oz.)
- 1 pkg. orange gelatin (3 oz.)
- 2 cups hot water
- 1 1/2 cups cold water
- 2 bananas, diced
- 1 can crushed pineapple (15 oz.)
- 10 regular or 40 small marshmallows
- chopped pecans (opt.)
- 1 egg, beaten
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1/2 cup sugar
- 1 cup pineapple juice
- 1 cup whipped cream
Dissolve gelatins in hot water. Add rest of ingredients, mix well and chill in 2 qt. casserole. Spread topping over congealed salad. Sprinkle with chopped pecans on top if desired. Chill until serving.
For topping: mix all ingredients except cream together and cook over low heat until thick.
By Robin from Washington, iA
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