Layered Jell-O Salad
Bottom Layer:
2 small pkgs. raspberry Jell-O
2 cups boiling water
1 pkg. frozen raspberries
1 1/2 cups applesauce
Prepare Jell-O with boiling water. Blend in frozen raspberries and applesauce. Spread in
large glass dish (10x16-inch or larger). Chill until firm.
Second Layer:
2 small pkgs. lemon Jell-O
2 cups boiling water
2 cups cold water
1 large can crushed pineapple
3 sliced bananas
1/2 pkg. marshmallows
Prepare Jell-O with boiling water; add 2 cups cold water. Chill until thickened, but not
quite set. Drain pineapple and reserve liquid. Fold drained pineapple, sliced bananas and
marshmallows into Jell-O mixture. Pour over raspberry layer, chill until set.
Topping:
1 egg, beaten
1/2 cup sugar
1 cup pineapple juice
2 Tbsp. flour
1 Tbsp. butter
Blend egg, sugar, jice and flour, cook over medium heat until thick (custard consistency) ,
add butter and let cool.
Whip:
1/2 pint cream
Fold into custard; spread mixture over Jell-O. Sprinkle with pecans, if desired. Serve
chilled.
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