2 pkgs. lemon Jello
1 large can crushed pineapple, drained, saving 1 C. juice
5 bananas, sliced
1/2 pkg. miniature marshmallows

DRESSING:
2 egg yolks
2/3 C. sugar
1 C. pineapple juice
1T. cornstarch
2 T. vinegar
2 T. butter

Make Jello per package instructions and place in 9×13″ cake pan; let set.

DRESSING: Cook until thick; cool and add 1/2 cup whipped cream, whipped. Spread over salad and sprinkle with grated cheese. Refrigerate.

Author:       Categories: Cookbook, Salads

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