“This is a really good Jello Salad! This is a recipe out of our family cookbook that my cousin Vicki put together as a labor of love for her mom (dad's sister) for her 71st birthday in 1997. (Times are approximate, as I haven't timed how long this takes to make).”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving juice; set aside.
  2. Dissolve Jello in 2 c hot water.
  3. Add 2 c cold water.
  4. Pour into 9 x 13 inch pan.
  5. When almost congealed, add one can of drained crushed pineapple.
  6. Add sliced bananas and miniature marshmallows; chill.
  7. In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
  8. Cook until thick enough to spread; cool.
  9. Then add cream cheese and whip together.
  10. Spread on congealed Jello.
  11. Top with Cool Whip.
  12. Sprinkled with flaked coconut if desired.

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