Sawdust Salad

Recipe View In a large bowl, combine lemon and orange gelatin powders and boiling water. Stir until powders are completely dissolved, then gently fold in the drained crushed pineapple and miniature marshmallows. (5 minutes)

Recipe View Refrigerate the gelatin mixture until completely firm. This usually takes at least 3 hours, or preferably overnight, to ensure a stable base. (3 hours)

Recipe View While the gelatin mixture is chilling, prepare the custard. In a medium saucepan, whisk together pineapple juice, sugar, eggs, and flour until smooth. (2 minutes)

Recipe View Cook the custard over medium heat, stirring constantly to prevent scorching, until the mixture thickens to a pudding-like consistency. (8-10 minutes)

Recipe View Remove the custard from the heat and allow it to cool completely. Cover the surface with plastic wrap to prevent a skin from forming. (30 minutes)

Recipe View Gently toss the sliced bananas with lemon juice to prevent browning. Drain off any excess juice. (3 minutes)

Recipe View Once the custard is cool, spread it evenly over the set gelatin layer. Then, carefully arrange the banana slices in an even layer over the custard. (5 minutes)

Recipe View Prepare the whipped topping mix according to the package directions. In a separate bowl, beat the softened cream cheese until smooth, then gently fold in the prepared whipped topping until well combined. (5 minutes)

Recipe View Spread the cream cheese mixture evenly over the banana layer. Finally, sprinkle generously with toasted coconut. (3 minutes)

Recipe View Chill the salad for at least 2 hours, or preferably longer, to allow the flavors to meld and the textures to set properly. (2 hours)