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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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With its sunny color and refreshing citrus flavor, this pretty salad is perfect for summer get-togethers. This is the only gelatin salad my husband really likes, says Cynthia Norris of Winnetka, California. Ingredients:
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 |
topping: |
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 |
Directions:
1. 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.
2. 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.
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