"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Banana Pineapple Salad Recipe

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Banana Pineapple Salad image
Grandpa Linder, Leslie and Ronnie having a picnic Kentucky 1956


This recipe for Banana Pineapple Salad, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Case
Added: Tuesday, October 20, 2009


2 (3 oz.) boxes lemon Jello (or orange, pineapple, or combination)
3 cups miniature marshmallows
2 cups boiling water
2 cups cold water
1 can crushed pineapple, drained and juice reserved
4 bananas, chopped fine
1 cup pineapple juice
2 eggs
2 rounded tbsp. flour
1/2 cup sugar
1 (8 oz.) container Cool Whip
Chopped walnuts (optional)

Combine Jello and marshmallows in boiling water; stir until completely dissolved. Add cold water, drained pineapple and bananas. Pour into 9 x 13 casserole dish. Chill until set.

For topping, in a medium saucepan whisk together eggs, flour, sugar and pineapple juice. Cook over medium heat, stirring constantly until thick. Cool to room temperature, then fold into Cool Whip. Spread over chilled Jello mixture. Sprinkle with nuts if desired.

Personal Notes:
Personal Notes:
This makes a huge batch! I usually halve the recipe, but if you make the full batch, have another small dish prepared for overflow just in case!




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