Banana Cream Salad w/ Pineapple Dressing

Salad Recipe: use as a side dish or dessert

16oz Cream Cheese (light – Do not use Non-fat

4TB Mayonnaise

3TB Lemon Juice (add to fruit)

2sm Cans Crushed Pineapple (save juice for pineapple sauce)

2/3 cup Chopped Walnuts

5-6 Med Bananas (diced)

½cup Maraschino cherries (chopped)

1 container Light Cool Whip

    (may substitute whipped heavy cream)

Squeeze out pineapple juice until fruit looks dry and put aside for sauce

Add Lemon Juice to prepared fruit

Soften cream cheese and mayonnaise until creamy

Add Walnuts to fruit

Add and fold in cream cheese mixture

Add and fold in cool whip

Put into glass serving dish

PINEAPPLE DRESSING 

Need double boiler - If you do not have one, put a metal bowl on top of a pot containing water.

¼ CUP sugar

Dash Celery Salt

2 TB Cornstarch

1½ cups Pineapple Juice (add water if necessary) **

4 slightly beaten egg yolks (may use egg beaters – sauce will be fluffy rather than pudding like)

¼ cup lemon juice

Mix Sugar, cornstarch, celery salt, and set in the top of a double boiler, stir in the pineapple juice.

Cook over boiling water, stirring constantly until mixture thickens and looks clear like.

Cover and cook for 10 minutes, stirring occasionally.

Take a tablespoon of the cooked mixture and add to slightly beaten egg yolks – do this about three times.  Then add egg yolk mixture to the sauce in the double boiler.

Cook over hot water; stirring constantly for 3 minutes; remove from heat and stir in lemon juice. 

Put in a serving container, cover and chill until ready to serve.

Tablespoon Dressing over individual salad servings.

If you are making a double batch you cannot double the ingredients, you must make two separate batches of sauce.

ORANGE DRESSING

**Substitute orange juice for the pineapple juice.