Three Layer Salad
Three Layer Salad
This recipe came from my mother-in-law and is a favorite of our kids.
It’s one of the few recipes I learned directly from her before she passed away.
I didn’t get a lot of time with my mother-in-law, but I treasure the time I did and the recipes she shared with me.
To be honest, I definitely questioned this one before I made it. Now I get it.
It makes enough for probably six people, though my kids have been known to hoard this and eat it for a few days.
INGREDIENTS:
1 package lemon or lime Jello (large size)
⒈／⒉ pint whipping cream
2 or 3 bananas
1 20-ounce can crushed pineapple
1 package mini marshmallows
Shredded mild or medium cheddar cheese
1 egg yolk
2 TBSP flour
⒈／⒉ cup sugar
DIRECTIONS:
Make Jello, and set it with drained pineapple and bananas stirred in.
Save the juice from the can of pineapple and set aside.
In the meantime, make a custard in a double boiler using the egg yolk, flour, sugar, and pineapple juice.
If the juice does not equal 1 cup, add enough water to make it 1 cup.
Once thickened into a custard, set aside and let cool.
Whip the cream. When the custard is cool, fold the custard into the whipping cream.
Cover the Jello in the marshmallows. Top with the whipped cream mixture, and then top the cream mixture with the shredded cheese.
NOTES:
First off, I’ve only ever had this with lime Jello, so I can’t tell you how it is with lemon Jello.
Second, almost every time I make this, I forget to put the bananas in the Jello, so I end up putting the slices on top of the Jello and below the marshmallows, and it works out fine.
The cheese is weird. I get it. The first few times I ate it, I picked the cheese off it.
I use mild cheese, and just a light sprinkling of it is all that’s needed.
You can also leave it off, and it will still be delicious.