Church Supper Salad

Ingredients

• 2 packages. lemon gelatin (3 oz. size)
• 2 cups boiling water
• 2 cups cold water
• 5 sliced bananas
• 2 cups mini marshmallows
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• 1/4 cup diced maraschino cherries
• 1 can crushed pineapple, including juice (1 lb. size)
• 1/2 cup sugar
• 3 Tbsp. cornstarch
• 1 cup whipping cream
• 1 cup shredded Cheddar cheese

Directions

Dissolve the gelatin in the boiling water. Add the cold water. Chill until it just begins to congeal, then add the bananas, marshmallows, and cherries. Pour into a 9x13 inch pan and chill until firm. Cook the pineapple, sugar, and cornstarch over medium heat until thickened and set aside to cool. Whip the cream and fold into the cooled pineapple mixture. Fold in half the shredded cheese and spread this mixture over the firm lemon gelatin. Sprinkle with the remaining cheese and chill several hours before serving.

By Robin from Washington, IA