Sawdust Jello Salad Recipe 45

Steps:

• 1. 1sm box lemon jello & 1small box orange jello 1 1/2 cups hot water & 2 cups cold water (dissolve jello in hot) Drain 1 large can crushed pineapple(reserve 1 cup juice) Chill jello until it begin to thicken. Add to jello 4 sliced bananas (to jello-add drained crushed pineapples before bananas. Add 1 cup mini marshmallows after bananas-push into jello. 2. Mix 1 cup reserved pineapple juice 1/2 cup sugar 2 Tbs flour 1 well beaten egg Cook together unitl thick, cool, then spread over jello mixture 3. 1 pkg dream whip-prepared, add to dream whip, 8 oz pkg cream cheese and blend with mixture, spread over custard layer

Steps:

• 1st Step: Dissolve the lemon and orange Jello in 2 C.
• of boiling water, then add the drained pineapple and mini-marshmallows.
• Mix together well, pour into a 13x9 serving dish, and chill until firm.
• 2nd Step: Add enough pineapple juice to the reserved juice that was drained from the crushed pineapple, to equal 2 C.
• In a medium, heavy saucepan combine this juice with the sugar, beaten eggs, and the flour.
• Whisk together until combined and cook over medium heat, stirring constantly, until thickened.
• ***Caution:this mixture scorches easily.
• Let cool and spread over the congealed Jello mixture.
• 3rd Step: Toss the sliced bananas in a small amount of lemon juice and spread the slices evenly over the custard layer.
• 4th Step: Mix the Dream Whip according to the package directions, then beat in the cream cheese until smooth.
• Spread this mixture over the top of the sliced bananas and sprinkle with toasted coconut.
• Chill for several hours before serving.

Steps:

• Prepare 11"x7" serving dish by spraying lightly with Pam.
• TOP LAYER:.
• Dissolve gelatin in small medium mixing bowl in boiling water.
• Add cold water and chill until syrupy.
• MIDDLE LAYER:.
• Add bananas, nuts and drained pineapple to chilled gelatin mixture and pour into serving dish.
• Sprinkle marshmallows over top of mixture and gently push them down into gelatin.
• Refrigerate until congealed.
• THIRD LAYER:.
• Mix flour and sugar in saucepan.
• Add reserved pineapple juice, egg and lemon juice.
• Begin cooking over medium heat, stirring constantly to prevent sticking.
• Continue cooking until the mixture becomes so thick that it will follow the spoon around the pan like a paste, and becomes transparent.
• Remove from heat and add butter.
• Chill thoroughly.
• TOP LAYER:.
• Fold whipped topping into cooled cooked mixture.
• Spread over the congealed salad and sprinkle with grated cheese to yield the sawdust appearance.
• NOTE: Cooking time refers primarily to chilling time.

Steps:

• 1. Dissovle the lemon and orange jello in 2 cups of boiling water. After the jello is dissolved, add 2 cups of cold water. Add the drained pineapple to the jello mixture. Cover with miniature marshmellows. Place in fridge to congeal.
• 2. After the first layer is congealed. Take the left over pineapple juice and add enough water to make one cup of juice. Add 1 to 2 TBSPS of flour and heat over low heat, stirring constantly, (burns easily) until thickened. Set aside to let cool slightly. Once it is cooled, pour over the first layer and return to fridge.
• 3. The third layer is easy. Bring the cream cheese to room temperature and mix with the cool whip. After thourghly blended, spread over the second layer.
• 4. The fourth and top layer is shredded sharp cheddar cheese sprinkled over the top. I suppose the shredded cheese is how it got the name sawdust salad. Keep in the fridge. If it is left sitting out too long the layers being to melt. Enjoy