This "Lemon Fluff Salad" is a really light and pretty gelatin salad that is perfect for Spring and a holiday like Easter. Like so many things we call a 'salad' in the South, this can be served as a light dessert on the dessert buffet or along with a meal. For those who are watching their diets, this is lighter than a most desserts and will still make you feel like you had something sweet! Here is what you need for this "salad":
1 (3 oz.) lemon gelatin
1 (8 oz.) can crushed pineapple
2 bananas sliced
3/4 cup sugar
1 Tbs. flour
1 egg beaten
1 tsp. vanilla
1 (8 oz.) container frozen whipped topping
1 cup pecans, chopped
Prepare the gelatin as the package directs. Drain the pineapple and reserve the juice. Add the drained pineapple and sliced bananas to the gelatin.
Pour into a 11"x7" dish or a 9"x9" dish. Place in the refrigerator and chill until set.
Combine sugar and flour in a saucepan. Add in egg and reserved pineapple juice. Cook, stirring constantly until thickened. Remove from heat and stir in vanilla. Set aside to cool. Once cooled fold the cooled mixture into the frozen whipped topping. Spread over the gelatin layer.
Sprinkle with the chopped pecans.
Chill until ready to serve. Cut in squares to serve!