Recipe: Orange Fruit Salad (with cooked dressing, pineapple, and marshmallows)

ORANGE FRUIT SALAD

FOR THE COOKED SALAD DRESSING:
1 cup reserved pineapple juice
1/2 cup sugar
1 egg, beaten
2 tbsp cornstarch
1 tbsp butter or margarine
FOR THE SALAD:
2 cups boiling water, divided use
1 (3 oz) pkg lemon jello
2 cups ice cubes, divided use
1 (20 oz) can crushed pineapple, drained (reserve liquid)
1 (3 oz) pkg orange jello
2 cups miniature marshmallows
TO SERVE:
3 large bananas, sliced
1 cup whipped cream
1/2 cup finely shredded cheddar cheese

TO MAKE THE DRESSING:
Combine pineapple juice, sugar egg, cornstarch and butter in a small saucepan. Cook over medium heat stirring constantly until thick. Cover and refrigerate overnight.

TO PREPARE THE JELLO:
In a mixing bowl, combine 1 cup boiling water and lemon jello. Add 1 cup ice cubes, stirring until melted. Add drained pineapple. Pour into a 13x9x2-inch baking pan. Refrigerate until set.

Repeat with orange jello, with remaining 1 cup boiling water and 1 cup ice cubes. Stir in marshmallows. Pour over the set lemon layer; refrigerate until set.

TO SERVE:
Arrange bananas with whipped cream over jello. Combine dressing with whipped cream; spread over bananas, Sprinkle with cheese.

Servings: 12
Adapted from source: Mona in MI