Frosted Orange Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tablespoon all-purpose flour
- 1/2 cup sugar
- 8 ounces cream cheese softened
- 1 egg lightly beaten
- 1 cup heavy whipping cream whipped
- 3 cups boiling water
- 1/2 cup flaked coconut toasted
- 2-1/2 cups miniature marshmallows
- 9 ounces orange gelatin
- 20 ounces crushed pineapple in 100% pineapple juice
- 3 cups cold water
- 4 medium firm bananas sliced
- 3/4 cup chopped pecans toasted
- Carbohydrate 23.1233704485771 g
- Cholesterol 49.9996502733333 mg
- Fat 16.1884735396074 g
- Fiber 0.934546891725674 g
- Protein 4.21769981095904 g
- Saturated Fat 7.18611551882433 g
- Serving Size 1 1 Serving (206g)
- Sodium 2513.26023879342 mg
- Sugar 22.1888235568514 g
- Trans Fat 1.40817917924259 g
- Calories 247 calories
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm. Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool. In a large bowl, beat cream cheese until smooth. Beat in cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.
