Banana Split Salad: The Best Banana Split Salad Recipe from Cook'n

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	Banana Split Salad

Serves: 9

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Darlene Smith, Rockford, Illinois

   1 (8-ounce) can crushed pineapple
   2 cups water
   1 (3-ounce) package lemon-flavored gelatin
   8 large marshmallows
   2 bananas, sliced
   2 teaspoons lemon juice
   1/4 cup sugar
   5 teaspoons all-purpose flour
   Dash salt
   1 egg, beaten
   1 tablespoon butter or margarine
   1 cup heavy cream, whipped
   1/4 cup chopped pecans

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-in. 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 the heat; stir in butter. Cool. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill overnight.

© Copyright Reiman Publications, 1993-1997

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