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Pineapple Jello Salad


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  • 1 large lemon
  • 2 cans crushed pineapple
  • 6-8 bananas
  • 1/2 package mini marshmallows
  • 2 small containers whip cream
  • 2/3 cup sugar
  • 5 tablespoons cornstarch



Step 1

Add 2 cups hot water to jello. Mix until dissolved. Add 1 cup cold water.

Drain pineapple completely and save the juice. Cut up the bananas and add, along with the pineapple and marshmallows to the jello. Put in a jello mold.

Topping: add enough water to the pineapple juice to make 2 cups. Put in a pan and bring to a boil. Add 2/3 cup sugar. In a bowl add enough water to 5 tablespoons cornstarch until it makes a paste. Add cornstarch to juice stirring contantly. Let it cool. Stir whip cream a few seconds into the mex. Pour on top of the jello.


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