Print Recipe
No ratings yet

Dewey Lemon Salad

Course: Salads
1st Gen Author: Emily Hansen

Ingredients

  • 20 oz. can pineapple chunks
  • 6 oz. pkg lemon jello
  • 2 cup cold water
  • 2 cup mini marshmallows
  • 2 bananas sliced
  • oz pkg lemon instant pudding
  • cup milk
  • 8 oz cool whip

Instructions

  • Drain syrup from pineapple, reserving juice.
  • Add water to make 2 cups. Heat to boiling
  • Add Jello, stir until solved.
  • Add Cold water. Chill till slightly thickened.
  • Fold in marshmallows, bananas and pineapple.
  • Pour into a 9×13" pan.
  • Chill til set.
  • Combine pudding with milk and mix well.
  • Fold pudding and cool whip together
  • Spread over Jello. Chill till set