Lemon Jell O Salad With Pineapple And Bananas Recipes

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

LEMON JELL-O SALAD WITH PINEAPPLE AND BANANAS

Steps:

• Dissolve Jell-O in hot water, place in a 9 x 13" dish and refrigerate. When beginning to set, add pineapple, bananas and marshmallows. Return to refrigerator.
• Topping: Combine water/pineapple juice, sugar, cornstarch, egg, and butter. Mix well, making sure cornstarch is dissolved, and heat until thickened.
• When topping mixture is cool add whipped cream, and spread on top of Jell-O mixture. Top with grated cheese. Refrigerate until ready to serve.

PINEAPPLE GELATIN SALAD

Steps:

• Drain pineapple, reserving juice. Dissolve gelatin in water; add pineapple. Pour into a 13x9-in. dish coated with cooking spray; chill until almost set, about 45 minutes. , In a bowl, beat cream cheese and whipped topping until smooth. Carefully spread over gelatin; chill for 30 minutes. Meanwhile, in a saucepan over medium heat, combine sugar, lemon juice, water, flour, egg yolks and reserved pineapple juice; bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Cool. Carefully spread over cream cheese layer. Chill for at least 1 hour.

FROSTED PINEAPPLE LEMON GELATIN

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large bowl, dissolve gelatin in boiling water. Stir in the ginger ale, bananas and crushed pineapple. Transfer to a 13x9-in. dish. Refrigerate until firm., For topping, combine sugar and flour in a small saucepan. Gradually whisk in reserved pineapple juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature., In a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin. Refrigerate for 1 hour or until chilled.

LEMON PINEAPPLE JELLO DESSERT

Steps:

• In medium sauce pan mix jello and water stir just until mixed.
• Add pineapple and cream cheese.
• Cook over medium heat until cream cheese is dissolved (it will not look very good but it is okay).
• When cream cheese is completely melted, pour into a 9x13-inch pan Chill overnight.
• Top with thawed Cool Whip. Sprinkle with nuts (if desired).

PINEAPPLE BANANA SALAD

Steps:

• Mix jello into hot water and add marshmellows . Drain crushed pineapple keeping juice for topping and add pineapple to jello mixture. Dice bananas and add to jello mixture. Place in refrigerator and let set. Now make topping. Mix sugar, eggs, pineapple juice flour and butter. Cook until it is like pudding, set aside and cool. When jello set put cooled pudding on top then spread whipped topping over and sprinkle with nuts.

MOM G'S CRANBERRY JELL-O® SALAD

Steps:

• Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
• Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.