"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

2 Layer Lemon Jello Salad Recipe

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This recipe for 2 Layer Lemon Jello Salad, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Teri Huhman


1 pkg lemon jello
2 cups hot water
1 can crushed pineapple
1 cup mini marshmallows
3 sliced bananas

pineapple juice
cup sugar
2 Tbsp corn starch
1 egg, well beaten
1 cup whipped cream

Drain pineapple, reserving juice for dressing. Combine lemon jello and hot water; refrigerate until partly set. Add pineapple, marshmallows, and bananas. Refrigerate until firm. For dressing, add enough water to reserved pineapple juice to make 1 cup. In a saucepan, combine juice, sugar, corn starch, and egg. Cook over medium heat until thick, stirring often. Let cool. Fold in whipped cream and spread over jello layer.




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