Banana Split Salad

By Dglmedia

Ingredients

• 1 can (8 ounces) crushed pineapple
• 2 cups water
• 1 package (3 ounces) lemon 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
• 1 cup heavy whipping cream, whipped
• 1/4 cup chopped pecans

Details

Servings 9

Preparation

Step 1

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. Yield: 9 servings.