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Banana Split Salad

Banana Split Salad
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.
9 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
  • 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
© Taste of Home 2013

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Banana Split Salad (continued)

Directions (continued)

  • servings.
Nutrition 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.
© Taste of Home 2013