Frosted Orange Salad

Frosted Orange Salad



3 packages (3 ou. each) orange Jello

3 cups boiling water

1 can (20 ou.) crushed pineapple, drained, reserve juice

3 cups cold water

4 meduim firm bananas, sliced

2-1/2 cups miniature marshmellows

1/2 cup sugar

1 TBLS all-purpose flour

1 egg, beaten

1 package (8 ou.) reduced fat cream cheese

1 cup whipping cream, whipped

3/4 cup chopped pecans, toasted

1/2 cup flaked coconut, toasted



In a bowl, dissolve Jello in boiling water. Stir in cold water, bananas, marshmellows and well drained pineapple. Pour into 13x9x2 dish coated with non-stick cooking spray; refridgerate until firm.



Meanwhile, in a saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of filling into the beaten egg, return all to the pan, stirring constantly. Bring to gentle boil; cook and stir 2 minutes longer. Cool.



In mixing bowl, beat cream cheese until smooth; add cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut. Makes 12 servings.