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Frosted Orange Salad Recipe

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Pineapple, bananas and marshmallows are folded into orange Jell-O in this refreshing salad. Frosted with a creamy topping, pecans and coconut, this yummy dish is a real crowd-pleaser. I have been making it for years. -Anna Jean Key, Muskogee, Oklahoma

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12 Servings
Prep: 35 min. + chilling

Ingredients

3 packages (3 ounces each) orange gelatin
3 cups boiling water
1 can (20 ounces) crushed pineapple
3 cups cold water
4 medium firm bananas, sliced
2-1/2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream, whipped
3/4 cup chopped pecans, toasted
1/2 cup flaked coconut, toasted

Directions

In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows and pineapple into gelatin.
Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm.
Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool.
In a large bowl, beat cream cheese until smooth. Beat in
cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 369 calories, 21 g fat (11 g saturated fat), 66 mg cholesterol, 101 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Frosted Orange Salad published in Taste of Home April/May 2002, p27

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Reviews for Frosted Orange Salad (1)