"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 small boxes Apricot Jello 14 oz. crushed pineapple, drained (save the juice) 2 mashed bananas 6 oz. mini marshmallows 3 tablespoons flour 1/2 cup sugar 8 oz. cream cheese 8 oz. Cool Whip
Use an 8 x 11 casserole dish and in it mix jello with 2 cups of boiling water. Add 1 1/2 cups ice water. Let it partially congeal and then add fruit and marshmallows. Refrigerate to fully congeal.
Over heat mix the juice from the pineapple with 3 tablespoons of flour and 1/2 cup of sugar. When smooth remove mixture from heat and let it cool. Then blend it with the cream cheese and cool whip using a mixer. Cover congealed salad with this topping. Refrigerate until ready to serve.
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