Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

This is another old standby 1 c Miniature Marshmallows
-for a lot of the diners in 1/4 c Granulated Sugar
-the 50's. 2 t Unbleached Flour
Makes 12 Servings 3 ea Ozs Cream Cheese, Softened
20 ea Ozs Pineapple Chunks (1 Can) -(1 Package)
6 ea Ozs Apricot-Flavored Gelatin 1 ea Env Whipped Topping Mix,
2 lg Bananas, Cut Up (About 1 -From One 2.8 Oz Package
-Pound) Banana Slices (Optional)

Drain the pineapple, reserving the juice. Prepare the gelatin
according to the package directions and stir in the pineapple,
bananas, and marshmallows. Pour the mixture into a 13 X 9 X 2-inch
baking dish refrigerate at least 1 hour or until firm. Meanwhile,
combine the sugar and flour in a small saucepan and stir in 1/2 cup
of the reserved pineapple juice. Cook over medium-high heat about 15
minutes, stirring constantly, until well blended and slightly
thickened. Remove from the heat and cool for 10 minutes. Stir the
cream cheese into the juice mixture, stirring until well blended, and
cool completely. Just before serving, prepare the whipped topping mix
according to the package directions. Fold half of the prepared
topping into the cream cheese mixture until no streaks of white show,
and spoon evenly over the gelatin mixture. Serve on a lettuce leaf
as a salad or top with the remaining topping for a dessert,
garnishing with banana slices, if desired.

From The Redbook Magazine January 1986

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