Salads |
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Jello Salad - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
TOPPING
PREPARATION
Mix jello mixes with hot water to dissolve. Add cold water. Partly cool, then add the drained pineapple (reserving the liquid), and the marshmallows. Put in a large pan and allow to set in refrigerator. Combine the egg, pineapple juice (add water if less than 1 cup), butter, sugar and cornstarch. Cook until thick; cool. Fold in the whipped cream and spread over jello. Sprinkle with cheese. Chill.
- 1 package lemon jello
- 1 package orange jello
- 2 cups hot water
- 1 ½ cups cold water
- 1 #2 can pineapple -- drained
- 40 miniature marshmallows
TOPPING
- 1 egg -- beaten
- 1 cup pineapple juice
- 2 tablespoons butter
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 cup cream -- whipped
- ½ cup American cheese -- shredded
PREPARATION
Mix jello mixes with hot water to dissolve. Add cold water. Partly cool, then add the drained pineapple (reserving the liquid), and the marshmallows. Put in a large pan and allow to set in refrigerator. Combine the egg, pineapple juice (add water if less than 1 cup), butter, sugar and cornstarch. Cook until thick; cool. Fold in the whipped cream and spread over jello. Sprinkle with cheese. Chill.