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Banana Split Salad Recipe

This is an old standby I take to potlucks and other gathering. When I do, people ask, "Who brought that luscious salad?" It goes well with most foods but is especially good with ham.

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Banana Split Salad Recipe

Prep: 20 min. + chilling

Yield: 9 Servings

20 20

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

Directions

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.

Nutritional Facts 1 serving (1 piece) equals 259 calories, 14 g fat (7 g saturated fat), 63 mg cholesterol, 71 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Banana Split Salad in Reminisce March/April 1994, p53