- 2 envelopes unflavored gelatin
- 1/4 cup cold water
- 1 cup sugar
- 1-3/4 cups boiling water
- 3 tablespoons lemon juice
- 1 drop yellow food coloring, optional
- 1 can (20 ounces) unsweetened pineapple tidbits, drained
- 1/2 cup sliced firm banana
- 1-1/2 cups miniature marshmallows
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2/3 cup orange juice
- 1/4 cup lemon juice
- 1-1/2 cups reduced-fat whipped topping
- In a bowl, combine gelatin and cold water; let stand for 1 minute. Add sugar and boiling water; stir until sugar and gelatin are dissolved. Stir in lemon juice and food coloring if desired; set aside. Layer pineapple, banana and marshmallows in a 13-in. x 9-in. dish. Pour gelatin mixture over top. Cover and refrigerate overnight.
- In a saucepan, combine sugar and cornstarch. Gradually stir in juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature. Transfer to a bowl; add whipped topping. Beat until blended. Spread over gelatin layer. Cover and chill for 1 hour or until serving. Cut into squares. Yield: 16 servings.
Originally published as Citrus Gelatin Salad in Light & Tasty August/September 2004, p17
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