Frosted Fruit Square Recipe
Ingredients
| Powder package | 1 | |
| Boiling water | 2 Cup (16 tbs) | |
| 2 cups lemon-lime pop | ||
| 1 (19 oz.) tin crushed unsweetened pineapple (drained-save juice) | ||
| 2 bananas, cut up | ||
| Miniature marshmallows | 2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| White sugar | 1/2 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Heavy cream | 1/2 Pint | |
| Sharp cheddar cheese, grated | ||
Directions
Dissolve jelly in water and pop and allow to partially set.
Add drained pineapple, bananas and marshmallows.
Pour into 8 x 12 pyrex dish and refrigerate until firm.
Mix flour, sugar and egg slightly beaten and cook over low heat until thick.
Remove from heat and add butter.
Cover with saran and chill.
Whip the cream and fold into the custard.
Spread over jelly and top with finely grated sharp cheddar cheese.
Add drained pineapple, bananas and marshmallows.
Pour into 8 x 12 pyrex dish and refrigerate until firm.
Mix flour, sugar and egg slightly beaten and cook over low heat until thick.
Remove from heat and add butter.
Cover with saran and chill.
Whip the cream and fold into the custard.
Spread over jelly and top with finely grated sharp cheddar cheese.
Chef
