Pineapple Cheese Salad

• 1 pkg. (3 oz.) lemon gelatin
• 1 c. boiling water
• 1 c. cold water
• 3 bananas, peeled and sliced
• 1 c. miniature marshmallows
• 1 1/4 c. sugar
• 1 1/2 Tbsp. cornstarch
• 1 (8 1/4 oz.) can crushed pineapple
• 1/2 c. heavy cream
• 1 pkg. (6 oz.) Valio Gruyere cheese, shredded

1. Dissolve gelatin in boiling water.
2. Add cold water and chill until slightly thickened.
3. Fold in bananas and marshmallows. Pour into 8-inch square baking pan.
4. Chill until firm.
5. Combine sugar and cornstarch and stir into undrained pineapple.
6. Cook over medium heat, stirring, until thickened and smooth.
7. Cool.
8. Whip cream and fold into pineapple mixture.
9. Fold in half of cheese. Spread on chilled gelatin.
10. Sprinkle remaining cheese on top. Chill overnight.

lemon gelatin, boiling water, cold water, bananas, marshmallows, sugar, cornstarch, pineapple, heavy cream, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272807 (may not work)