I found this awesome new jello salad recipe over at Mennonite Girls Can Cook called Special Salad. This will quickly become a new family favorite! We have even given it a new name and a few changes.
TROPICAL YUM!
1 box orange jello (next time we’re going to try wild strawberry)
1 box lemon jello (we used pineapple)
3 bananas, sliced (next time we’re going to use 2 and add a kiwi)
1 small can mandarin orange segments, well drained, reserving juice (we used a large can)
1 14 oz can crushed pineapple, *well drained but reserving the juice and adding enough of the mandarin orange juice to make 1 cup
1/2 bag mini marshmallows
1/2 bag mini marshmallows
1/2 pint whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup sugar
1/2 cup sugar
2 tablespoons flour
1 egg, well beaten
1 cup pineapple juice*
3/4 cup FINELY grated cheddar cheese (next time I’m going to try toasted coconut)
3/4 cup FINELY grated cheddar cheese (next time I’m going to try toasted coconut)
- Mix the two boxes of jello powder together in a large glass mixing bowl and stir in 1 1/2 cups of boiling water. Mix well until jello has dissolved.
- Add 2 cups of cold water.
- Place mixture in the refrigerator until partially set.
- Mix together the orange segments, pineapple and banana slices.
- Fold into the partially set jello.
- Top the jello-fruit mixture with 1/2 bag mini white marshmallows and then put jello back in fridge.
- Whip together the whipping cream, 1 tablespoon sugar and vanilla until thick, cover and place in fridge.
- Stir 1/2 cup sugar, *1 cup pineapple juice, egg and four together in a microwavable bowl and heat for 1 minute at a time, stirring between until mixture is thick (2-3 minutes) or you can also cook this on the stove top, stirring constantly.
- Cool this mixture completely and then fold in the whipped cream mixture. Spread over the marshmallow mixture.
- Layer the 3/4 cup of cheddar cheese on the top.
- Return to the refrigerator and chill thoroughly.