Mandarin-Pineapple Jello Salad

I really like this salad. The problem is, everybody else likes it just as much as I do...so it doesn't last long at my house. The only way I can be sure to get a second helping, is to double the recipe, and make four layers instead of just two...as shown in the photo below.
















by Verlie Cox


1 large box Orange Gelatin
1½ cups boiling Water
1 cup cold Water
1 large can (20 oz) Crushed Pineapple, drained
1 small can Mandarin Orange Slices, drained
1 large Banana, diced
1 cup Whipped Cream (sub: Cool Whip)

In bowl, stir 1½ cups boiling water into Orange Jello, until Jello has completely dissolved. Add 1 cup cold water and mix well. Set aside.

In medium bowl, combine Mandarin Orange Slices, diced banana, and crushed pineapple, and mix well. Evenly spoon mixed fruit on the bottom of mold or serving dish. Immediately spoon two-thirds of the Jello mixture on top of mixed fruit, and refrigerate until set. Also refrigerate the remaining one third of the Orange Jello mixture, until just beginning to set.

When the remaining Jello mixture is almost set, add 1 cup Whipped Cream and beat with hand mixer, on high setting, until well blended. Pour whipped cream mixture over the top of the fruit mixture, and spread evenly. Cover mold or dish with plastic wrap, and return dish to the refrigerator, until firm and well set. Serve alone or over a bed of lettuce.

6-8 servings