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“This is a jello salad recipe that my mother made for special occasions for as long as I can remember. We always looked forward to this every Thanksgiving or Christmas.”
1hr 15mins

Ingredients Nutrition


  1. Dissolve jellos & miniature marshmallows in the boiling water.
  2. When dissolved add the cold water.
  3. Add the drained pineapple & sliced bananas & pour into 13 x 9 glass serving dish.
  4. Place in refrigerator until set.
  5. To make topping: in medium sauce pan, stir in the 2 T flour to the 1/2 c sugar & add to the reserved juice.
  6. Add the beaten egg and cook over medium heat stirring constantly until thickened.
  7. Cool completely and fold into the thawed Cool Whip.
  8. Spread over the top of the set jello and sprinkle the grated cheese & chopped pecans on the top.
  9. Refrigerate until ready to serve.

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