Ricky and I never eat jello. However, my family serves this jello salad every year at Thanksgiving and I LOVE it. We decided to make it this year, and I think we'll make it from every year now on too. The topping is so delicious.
1 large pkg lemon or lime jello
20 oz can crushed pineapple (save juice)
12 oz bottle 7-Up
3 cubed bananas
2 cups mini-marshmallows
Dissolve jello in 2 cups boiling water. Add the drained pineapple. Let the mixture sit until it gets syrupy (about 15 minutes). Then add 7-UP, bananas, and marshmallows. Pour into a 9x13-inch casserole dish and let the jello set.
2 beaten eggs
2 Tbsp flour
2 Tbsp butter
1 cup sugar
1/2 cup pineapple juice
2 cups whipped cream (Cool-whip works great)
Beat eggs. Add flour and sugar. Add hot melted butter. Add pineapple juice (left over from draining your 20 oz can earlier). Boil until thick, stirring constantly. Let cool completely. Add whipped cream and spread over set jello.
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