Estella Lind and Arthur Joseph Martell

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Lemon-Pineapple Dessert

Estella Lind Martell

Ingredients

  • 2 boxes lemon Jello
  • 4 cups water
  • 1 large can pineapple, crushed or diced, drained and juice reserved
  • 2 cups small marshmallows
  • American cheese, grated
  • 1 egg, beaten well
  • 1/2 cup sugar
  • 2 tablespoons of flour
  • 1 cup pineapple juice
  • 1/2 pint whipping cream

Instructions

  1. Make the Jello according to the package directions. Add the marshmallows, pineapple and cheese. Refrigerate until firm.
  2. The next day, cook the egg, sugar, flour and pineapple juice until thickened. Let the mixture stand until cooled.
  3. Beat the whipping cream until stiff peaks form and fold into the cooled mixture.
  4. Spread the mixture on top of the Jello. Refrigerate until ready to serve.

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