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Lemon Fizz Salad


  • 1 large pkg. lemon gelatin
  • 1 medium can crushed pineapple, drained
  • 12 oz. 7-Up
  • 4 bananas, sliced
  • 2 cups mini marshmallows
  • Ad
  • 1/2 cup sugar
  • 1 Tbsp. flour
  • 1 egg, well beaten
  • 1/2 cup pineapple juice
  • 2 Tbsp. butter
  • 1 cup whipping cream, whipped
  • chopped nuts (opt.)


Dissolve gelatin in 2 cups boiling water in bowl. Add pineapple. Chill until partially set. Add next 3 ingredients and pour into 9x13 inch pan. Chill until firm. Combine sugar, flour, egg and juice in saucepan, mixing well. Add butter. Cook over medium heat until thick, stirring constantly; cool. Fold whipped cream into cooled mixture. Spread over congealed layer. Sprinkle with nuts, if desired.

By Robin from Washington, IA


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