Floe's apricot jell-o

12 servings

Ingredients

Quantity Ingredient
This is another old standby for a lot of the diners in the 50's.
Makes 12 Servings
20 eaches Ozs Pineapple Chunks (1 Can)
6 eaches Ozs Apricot-Flavored Gelatin
2 larges Bananas, Cut Up (About 1 Pound)
1 cup Miniature Marshmallows
¼ cup Granulated Sugar
2 teaspoons Unbleached Flour
3 eaches Ozs Cream Cheese, Softened (1 Package)
1 each Env Whipped Topping Mix, From One 2.8 Oz Package
Banana Slices (Optional)

Directions

Drain the pineapple, reserving the juice. Prepare the gelatin according to the package directions and stir in the pineapple, bananas, and marshmallows. Pour the mixture into a 13 X 9 X 2-inch baking dish refrigerate at least 1 hour or until firm. Meanwhile, combine the sugar and flour in a small saucepan and stir in ½ cup of the reserved pineapple juice. Cook over medium-high heat about 15 minutes, stirring constantly, until well blended and slightly thickened. Remove from the heat and cool for 10 minutes. Stir the cream cheese into the juice mixture, stirring until well blended, and cool completely. Just before serving, prepare the whipped topping mix according to the package directions. Fold half of the prepared topping into the cream cheese mixture until no streaks of white show, and spoon evenly over the gelatin mixture. Serve on a lettuce leaf as a salad or top with the remaining topping for a dessert, garnishing with banana slices, if desired.

From The Redbook Magazine January 1986

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