Sis Tammy is hosting a summer salads swap. So we decided we would join in the fun!!
Frosted Orange Salad
3 packages (3 ounces each) orange gelatin
3 cups boiling water
1 can (20 ounces) crushed pineapple
3 cups cold water
4 medium firm bananas, sliced
2-1/2 cups minature marshmallows
1/2 cup sugar
1 tablespoon all-purpose flour
1 egg, beaten
1 package (8 ounces) cream cheese, softened
1 cup whipping cream, whipped
3/4 chopped pecans, toasted
1/2 flaked coconut, toasted
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows, and pineapple into gelatin. Pour into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray; refrigerate until firm. Meanwhile, in a saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hotfilling in the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool. In a mixing bowl, beat cream cheese until smooth; add cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full.) Sprinkle with nuts and coconut. Equals 12 servings.