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Spring Jello Salad


  • 2 packages lemon Jello (not large)
  • 3 cups boiling water
  • 1 can crushed pineapple (medium size)
  • 2 bananas, cubed
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  • 1 cup pineapple juice
  • 2 Tbsp. flour
  • 1 2/3 cups mini marshmallows
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 8 oz. Cool Whip
  • shredded cheddar cheese


Dissolve lemon Jello in boiling water. Cool until it starts to thicken; then add drained pineapple, bananas, and marshmallows. Pour into 9x13 inch pan and let set until firm. Beat eggs and add sugar, flour, and pineapple juice. Cook until thickened, stirring constantly. Remove from heat and let set until cool; then add Cool Whip and spread on top of Jello mixture. Top with shredded cheese.

By Robin from Washington, IA

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