1 6-oz. package lemon jello
2 cups 7-Up
2 cups boiling water
1 20-oz. can crushed pineapple (save juice)
1 cup miniature marshmallows
3 large ripe bananas, chopped
1/2 cup chopped walnuts
1/2 cup slivered maraschino cherries
Dissolve jello in boiling water — add 7-Up. Add pineapple and marshmallows and refrigerate until slightly jelled. Add remaining fruits and nuts. Frost.*
*Frosting:
1/2 cup sugar
1 cup pineapple juice
1 package Dream Whip Topping
2 tablespoons flour
1 beaten egg
Combine sugar and flour and blend in beaten egg; gradually stir in pineapple juice and cook over low heat, stirring constantly until thick. Set aside to cool. Prepare Dream Whip according to package. Fold into cooked flour mixture and spread over hardened jello salad. Tio lightly with some shredded coconut and decorate with cherries if desired.
COMMENT: Use a 9 x 13-inch baking dish
1 cup pineapple juice
1 package Dream Whip Topping
2 tablespoons flour
1 beaten egg
Combine sugar and flour and blend in beaten egg; gradually stir in pineapple juice and cook over low heat, stirring constantly until thick. Set aside to cool. Prepare Dream Whip according to package. Fold into cooked flour mixture and spread over hardened jello salad. Tio lightly with some shredded coconut and decorate with cherries if desired.
COMMENT: Use a 9 x 13-inch baking dish
Martha Myers — Lexington