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TEST KITCHEN APPROVED

Grandma’s Gelatin Fruit Salad

Name: Grandma's Gelatin Fruit Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 15 servings
Ingredients: 2 cups boiling water, divided; 1 package (3 ounces) lemon gelatin; 2 cups ice cubes, divided; 1 can (20 ounces) crushed pineapple, liquid drained and reserved; 1 package (3 ounces) orange gelatin; 2 cups miniature marshmallows; 1/2 cup sugar; 2 tablespoons cornstarch; 1 cup reserved pineapple juice; 1 large egg, lightly beaten; 1 tablespoon butter; 3 large bananas, sliced; 1 cup whipped topping; 1/2 cup finely shredded cheddar cheese

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Wilma McLean

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

Whenever I invite my big family for dinner, my grandchildren request this favorite fruit salad. My sons have always liked it, too - maybe the taste runs in our family! This salad is also good for potluck gatherings.

TEST KITCHEN APPROVED

Grandma's Gelatin Fruit Salad

1 Reviews Add your review

Yield:15 servings

Prep:20 min

Cook:5 min

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Ingredients

2 cups boiling water, divided
1 package (3 ounces) lemon gelatin
2 cups ice cubes, divided
1 can (20 ounces) crushed pineapple, liquid drained and reserved
1 package (3 ounces) orange gelatin
2 cups miniature marshmallows
1/2 cup sugar
2 tablespoons cornstarch
1 cup reserved pineapple juice
1 large egg, lightly beaten
1 tablespoon butter
3 large bananas, sliced
1 cup whipped topping
1/2 cup finely shredded cheddar cheese

Text Ingredients

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Directions

1
In a large bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Stir in pineapple. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm.

2
Repeat with the orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until firm.
3
Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in reserved pineapple juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
4
Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter. Cool to room temperature without stirring. Refrigerate for 1 hour or until chilled.
5
Arrange bananas over gelatin. Stir whipped topping into dressing. Spread over bananas. Sprinkle with cheese.