Friday, June 12, 2009


This recipe is from an old community cookbook.

2 pkgs (3-oz each) apricot gelatin
2 cups boiling water
2 cups cold water
2 bananas, cut up
1 (#2) can crushed pineapple, well drained
1 cup miniature marshmallows

Add the gelatin to the hot water and stir until gelatin is dissolved. Add the marshmallows to the hot gelatin mixture and stir until the marshmallows are dissolved. Add the cold water, bananas, and crushed pineapple. Stir to blend well. Pour into a 9 x 13-inch dish and refrigerate until firm.


1/2 cup sugar
1 cup pineapple juice
1 egg, slightly beaten
2 tbsp flour
3-oz cream cheese
2 tbsp butter
1 envelope dessert topping mix

In a medium saucepan, cream together the sugar, butter, and egg; add the flour and pineapple juice. Cook the mixture over low heat until thickened. Remove from heat and add the cream cheese. Allow to cool. Whip the envelope of dessert topping mix according to the package directions; fold into the topping mixture. Spread topping over the jello.

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