Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups
hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice,
1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow to cool to room temperature. (You may place it in the refrigerator, until your Jello mixture is congealed.) When your Jello is set and your pineapple pudding is cooled, spread the pudding over the Jello mixture. Now whip the cold whipping cream until it holds its shape. Also, whip the 3 oz. of softened cream cheese until light. Blend the whipped cream cheese into the whipped cream. (I do this with an electric mixer.) Spread the whipped cream mixture over the pudding layer. Sprinkle grated sharp Cheddar cheese over the top. it is read to eat immediately, or you may cover it with plastic wrap and keep it in the refrigerator until ready to serve. This fruit salad is *so* pretty--and *so* tasty!
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 12|
|Calories from Fat: 175 (38%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 79.6mg||25 %|
|Sodium 287.5mg||10 %|
|Potassium 225.4mg||6 %|
|Total Carbohydrate 69g||20 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 68g|
|Protein 7.2g||10 %|
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Calories per serving: 464
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