|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pineapple Mold |
|
Serves: 8 Print this Recipe2 (3-ounce) packages lemon jello 2 cups boiling water 1 1/2 cups cold water 6 bananas, sliced 2 cups miniature marshmallows 1/2 cup sugar 3 tablespoons cornstarch 2 (8 1/2-ounce) cans crushed pineapple, undrained 1 cup heavy cream 1/2 cup shredded Cheddar cheese Dissolve lemon gelatin in boiling water. Add cold water and chill until syrupy. Add bananas and marshmallows; put into serving dish. Chill until set. Mix sugar, cornstarch, and crushed pineapple; cook until thick. Cool. Whip heavy cream; fold in cream and cheese. Spread second mixture on top of first one; chill overnight. Sprinkle with shredded cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Pear Salad Mold Cranberry Blizzard Frozen Dessert Salad Orange Salad Pineapple Mold Artistic Salad Chicken Avacado Salad Easy Tomato And Tuna Salad Hot Rice And Vegetable Salad Spinach Salad Three Bean Salad Apricot Orange Ring Mold Cranberry-Orange-Cherry Salad Lime Ring Salad Marie's Raspberry Salad Orange-Pineapple Gelatin Salad Virl's Lime Salad Rice Salad |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
