Pineapple-Banana Salad

Ingredients

1 package (3 ounce) lemon-flavored gelatin
2 cups boiling water
3/4 cup miniature marshmallows
1 can (8 1/4 ounce) crushed pineapple
2 bananas
1/2 cup sugar
2 tablespoons flour
1 Roberts Egg, beaten
2 tablespoons Roberts Butter
1 cup Roberts Whipping Cream, whipped
chopped nuts, optional

Preparation

Dissolve gelatin in boiling water; add marshmallows and stir until melted.
Chill mixture until slightly thickened. Drain crushed pineapple, reserving liquid. Slice bananas; fold crushed pineapple and banana slices into gelatin.

Pour mixture into a 9 x 13 x 2 inch baking dish and chill until firm. Combine sugar and flour in a saucepan; stir in 1 cup reserved pineapple liquid, or liquid plus water to measure 1 cup.

Blend in beaten egg and butter; cook until thickened. Cool. Fold in whipped cream and pour over chilled gelatin. Top with nuts, if desired. Chill.

Recipe Contributed By: Mrs. George M. Tilley Grand Island, Nebraska

Yield: 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.