In a bowl, dissolve gelatin in boiling water. Stir in marshmallows until melted. Stir in bananas. Drain pinepple, reserving juice. Add pineapple and cold water to gelatin mixture; mix well. Pour into a 13x9x2-inch pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Coook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. Whip the cream; fold into pineapple juice mixture. Spread over gelatin. Sprinkle with nuts. Chill for 1-2 hours. Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 60 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 8.2mg||3 %|
|Sodium 37.9mg||1 %|
|Potassium 23.4mg||1 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 42.6g|
|Protein 1.3g||2 %|
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Calories per serving: 227
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