PINEAPPLE CHEESE DELIGHT

FOR THE JELLO MIXTURE:
2 pkgs. (3 oz each) lemon jello
3 1/2 cups boiling water
1 (16 oz) can crushed pineapple packed in juice, drained (reserve juice)
12 marshmallows, quartered (or 1 cup mini marshmallows)
FOR THE COOKED MIXTURE:
1/2 cup sugar
1 1/2 tablespoons flour
1 egg, slightly beaten
1 cup pineapple juice
1 cup heavy cream, whipped (add a little sugar and vanilla)
FOR TOPPING:
grated Country Line cheese (cheddar cheese)

Dissolve Jello in the 3 1/2 cups boiling water. Chill until congealed slightly. Add drained pineapple and marshmallows. Pour into a 13x9-inch dish or mold and refrigerate until firm.

In a saucepan mix together the 1/2 cup sugar, flour, and egg. Slowly stir in pineapple juice. Cook until thickened, stirring constantly. Remove from heat and refrigerate until cooled.

When cooked mixture is chilled, fold in whipped cream. Spread over set jello mixture and top with grated cheese. Refrigerate.









Mix together:
2 pkgs. (3 oz each) lemon jello
3 1/2 cup boiling water
1 (16 oz) can crushed pineapple, packed in juice, drained (reserve juice)
12 marshmallows (quartered)

Pour mixture into a dish, leaving room for a second layer. Refrigerate.

In a saucepan mix together:
1/2 cup sugar
1 1/2 tablespoons flour
1 egg, slightly beaten

Slowly stir in:
1 cup pineapple juice

Cook until thickened, stirring constantly.

Remove from heat and refrigerate until cold.

When cooked mixture is chilled, fold in:
1 cup heavy cream, whipped (add a little sugar and vanilla)

Spread over set jello mixture and top with grated Country Line (cheddar) cheese.

Donna O. Okla.