Banana Split Salad Recipe

Name: Banana Split Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small can crushed pineapple; 1 small pkg. lemon gelatin; 2 slices bananas; 1/4 c. sugar; pinch of salt; 1 Tbsp. margarine; 1/4 c. chopped pecans; 2 c. water; 8 large marshmallows; 2 tsp. lemon juice; 5 tsp. flour; 1 beaten egg; 1 c. whipped cream

Servings: persons

1 small can crushed pineapple
1 small pkg. lemon gelatin
2 slices bananas
1/4 c. sugar
pinch of salt
1 Tbsp. margarine
1/4 c. chopped pecans
2 c. water
8 large marshmallows
2 tsp. lemon juice
5 tsp. flour
1 beaten egg
1 c. whipped cream

1
Drain pineapple, saving 1/2 cup of juice; set this aside.
2
In a pan, bring water to a boil; remove from heat.
3
Add gelatin and marshmallows; stir until dissolved.
4
Chill until partially set. Toss bananas with lemon juice; fold bananas and pineapple into gelatin.
5
Pour into an 8-inch square dish.
6
Chill until firm. Combine sugar, flour and salt in pan.
7
Stir in egg and reserved pineapple juice.
8
Cook and stir over low heat until thickened. Remove from heat; stir in butter.
9
Cool.
10
Fold in whipped cream; spread over gelatin.
11
Sprinkle with pecans.
12
Chill overnight. Serves 9.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small can crushed pineapple, 1 small pkg. lemon gelatin, 2 slices bananas, 1/4 c. sugar, and more.

Yes, Banana Split Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Banana Split Salad

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