Zutaten für Sunshine Salad
- 1 (3-ounce) package orange jello
- 4 cups water (2 cups boiling, 2 cups cold)
- one 20-ounce can drained crushed pineapple
- 2 ripe bananas (sliced)
- Lemon Juice
- 1 cup miniature marshmallows
- 1/2 cup granulated sugar
- 1 teaspoon cornstarch
- 1 large egg
- 8 ounces softened cream cheese
- 8 ounces Cool Whip
- flaked coconut (for sprinkling, optional)
- one 20-ounce can pineapple chunks (drained)
- 1/2 cup reserved pineapple juice
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Zubereitung von Sunshine Salad
- Drain one 20-ounce can of pineapple chunks, reserving 1/2 cup of the juice.
- Set the drained pineapple aside.
- In a medium bowl, dissolve 1 (3-ounce) package of orange jello in 2 cups of boiling water.
- Stir in 2 cups of cold water until completely dissolved.
- Pour the jello mixture into a 9x13 inch baking dish.
- Refrigerate until the jello is almost completely set (about 1-2 hours).
- Gently fold in one 20-ounce can of drained crushed pineapple, 2 ripe bananas (sliced), and 1 cup of miniature marshmallows.
- Refrigerate until the salad is set.
- In a small saucepan, combine the reserved 1/2 cup pineapple juice, 1/2 cup granulated sugar, and 1 teaspoon cornstarch.
- Whisk in 1 large egg until well combined.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
- Remove from heat and let cool completely.
- Once cool, beat in 8 ounces of softened cream cheese until smooth and creamy.
- Spread the cream cheese mixture evenly over the set jello salad.
- Top with 8 ounces of Cool Whip.
- Sprinkle with flaked coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
286g
Fat
43g
Carbs
28g
