Lemon Cheese Salad
2 (3 oz.) pkgs. lemon Jell-O
4 cups water
1 (2 1/2 size) crushed pineapple, drained
1 cup mini marshmallows
4 bananas, sliced and quartered
Make Jell-O as directed on package. Add pineapple, marshmallows and bananas. Let
stand until set.
1 cup pineapple juice (add water to make 1 cup)
1/2 cup sugar
2 Tbsp. flour
2 Tbsp. butter
2 eggs, slightly beaten
1/2 pint whipping cream, whipped
In heavy saucepan, cook sugar, flour, butter, eggs and pineapple juice until thick and
smooth. Chill thoroughly. Fold in whipped cream to cooked mixture and spread over
Jell-O. Sprinkle top with grated cheese. (Whipped topping may be substituted for cream.)
8 oz. pkg. cream cheese
1 cup granulated sugar
Cream cheese and sugar together.
1 (6 oz.) pkg. lemon Jell-O
1 cup boiling water
Dissolve and let cool.
1 (15 1/2 oz.) can crushed pineapple
Add to creamed mixture.
1 (8 oz.) container whipped topping
Crush enough for bottom crust:
Pour on mixture and sprinkle top with cracker crumbs. Makes 9x12-inch pan.
Refrigerate until set. Cut in squares to serve. Can be topped with whipped topping.