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“From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Peggy Murrell. Cooking time does not allow for jello setting. Prepare to make this salad early as the jello needs to be firmly set in order to spread on topping.”
READY IN:
30mins
SERVES:
6-8
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

  • 2 (1/3 ounce) packages lemon Jell-O gelatin
  • 1 cup hot water
  • 2 cups lemon-lime flavored soda (such as 7-Up or Sprite)
  • 1 (8 1/2 ounce) can crushed pineapple
  • 1 cup miniature marshmallow
  • 2 bananas, sliced
  • TOPPING
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 12 cup sugar
  • 1 egg, beaten
  • 1 cup pineapple juice (use drained juices from can of crushed pineapple, can add water to make 1 cup)
  • 12 pint whipped cream

Directions

  1. Dissolve jello in hot water; add 7-Up. Drain pineapple and save the juice. Add pineapple, marshmallows and bananas to jello. Put in refrigerator until hard.
  2. Topping: Cook all ingredients until thick; cool. Add mixture to whipped cream. Spread on top of jello.

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