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Banana Split Marshmallow Salad

This is an old standby I take to potlucks and other gathering. When I do, people ask, "Who brought that luscious salad?" It goes well with most foods but is especially good with ham.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    9 servings


  • 1 can (8 ounces) crushed pineapple
  • 2 cups water
  • 1 package (3 ounces) lemon gelatin
  • 8 large marshmallows
  • 2 bananas, sliced
  • 2 teaspoons lemon juice
  • 1/4 cup sugar
  • 5 teaspoons all-purpose flour
  • Dash salt
  • 1 egg, beaten
  • 1 tablespoon butter
  • 1 cup heavy whipping cream, whipped
  • 1/4 cup chopped pecans


  • Drain pineapple, reserving 1/2 cup of juice; set aside. In a saucepan, bring water to a boil; remove from the heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. Toss bananas with lemon juice; fold bananas and pineapple into gelatin. Pour into an 8-in. square dish. chill until firm. Combine the sugar, flour and salt in a saucepan. Stir in egg and reserved pineapple juice; cook and stir over low heat until thickened. Remove from the heat; stir in butter. Cool. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill overnight.

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