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SAWDUST SALAD (JELLO) Part I: 6 oz. pkg. apricot jello 1 (No. 2) can crushed pineapple 3 large bananas 3 c. tiny marshmallows 2 c. boiling water 2 c. cold water Part II: pineapple juice saved from can 1 egg 1/2 c. sugar 2 Tbsp. flour 1 Tbsp. margarine 1 (8 oz.) Philadelphia cream cheese 1 large carton Cool Whip coconut Part I: Dissolve jello in boiling water. Add the cold water. Pour in 9 x 13-inch cake pan. Add drained pineapple (save juice for Part II). Slice bananas on top. Cover with marshmallows. Refrigerate until firm. Part II: Cook together the pineapple juice, egg, sugar, flour and margarine until thick. Add cream cheese. Beat well until smooth. Cook until lukewarm. Fold in Cool Whip to mixture until well blended. Spread on top of jello mixture and sprinkle coconut on top. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |