Ingredients for Pineapple Jello Salad
- Lemon Jell O Gelatin
- Crushed Pineapple
- 2 ripe bananas, sliced
- Miniature Marshmallows
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup granulated sugar
- Pineapple Juice
- 1/4 cup all-purpose flour
- 8 ounces Cool Whip (or other whipped topping)
- Cheese
- 1/4 cup chopped walnuts
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How to Make Pineapple Jello Salad
- Prepare the gelatin according to package directions, using 1 1/2 cups of boiling water. Stir until completely dissolved.
- Gently fold in the crushed pineapple, sliced bananas, and marshmallows.
- Pour the gelatin mixture into a 9x13 inch baking dish.
- Refrigerate until completely set and firm (at least 2-3 hours).
- While the gelatin chills, prepare the topping: In the top of a double boiler (or a heatproof bowl set over a pan of simmering water), whisk together the eggs, butter, flour, and sugar.
- Stir in the reserved 1/2 cup of pineapple juice.
- Cook over low heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes).
- Remove from heat and let cool completely.
- Gently fold in the Cool Whip until well combined.
- Spread the cooled topping evenly over the set gelatin.
- Sprinkle with grated cheddar cheese and chopped walnuts.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and the topping to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
205g
Fat
21g
Carbs
20g
