Dewey Lemon Salad
Ingredients
- 20 oz. can pineapple chunks
- 6 oz. pkg lemon jello
- 2 cup cold water
- 2 cup mini marshmallows
- 2 bananas sliced
- 3¾ oz pkg lemon instant pudding
- 1¾ 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 9x13" pan.
- Chill til set.
- Combine pudding with milk and mix well.
- Fold pudding and cool whip together
- Spread over Jello. Chill till set