Frosted Orange Salad |
03-26-2003, 09:58 AM
#1 (permalink)
| 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. |