The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Salads

Jello Salad - 1998
​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 1 package  lemon jello
  • 1 package  orange jello
  • 2 cups  hot water
  • 1 ½ cups  cold water
  • 1 #2 can  pineapple -- drained (20 oz. can)
  • 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.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking