Banana split salad

Banana split salad

Ingredients/Components

• sugar - 1/4 c
• chopped pecans - 1/2 c
• pkg - 1 oz
• butter or margarine - 1 Tbsp
• water - 2 c
• all-purpose flour - 5 tsp
• can crushed pineapple - 1 oz
• dash of salt - 1 item
• lemon juice - 2 tsp
• large marshmallows - 8 item
• egg, beaten - 1 item
• bananas, sliced - 2 item
• heavy cream, whipped - 1 c

How to make banana split salad:

Drain pineapple, reserving 1/2 cup of juice; set aside. In a saucepan, bring water to a boil; remove from the heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. Toss bananas with lemon juice; fold bananas and pineapple into gelatin. Pour into an 8-inch square dish. Chill until firm. Combine the sugar, flour and salt in a saucepan. Stir in egg and reserved pineapple juice. Cook and stir over low heat until thickened. Remove from heat; stir in butter. Cool. Fold in whipped cream, spread over gelatin. Sprinkle with pecans. Chill overnight. Yields 9 servings.

Recipe categories: Desserts, Salads, Gelatin.