Dissolve Jello together following directions on package. Let partially set, then add bananas, marshmallows, and drained pineapple. Let set. When set, top with cooked topping.
Heat juice and sugar. Add flour to beaten egg slowly to dissolve thoroughly. Slowly add 1 or 2 Tbsp. hot juiced to egg mixture before slowly adding egg mixture to juice, stirring constantly. Cook until very thick. Cool. Fold in whipped cream to cooled mixture and spread over set Jello. Refrigerate several hours or overnight. Garnish with thin slice of lemon, twisted. Serve on bed of lettuce. A 9x13 baking dish should be used for this recipe.
By Robin from Washington, IA
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