Peter Pan Salad
Ingredients
- 28 graham cracker squares (14 full crackers)
- 1/3 cup sugar
- 1 stick margarine, softened
- 2 packages strawberry Jell-O (I use sugar free)
- 1/4 cup cold water
- 1 package Knox Gelatin
- 1/4 cup hot water
- 1/2 cup sugar
- 1 8 oz. can crushed pineapple, well drained
- 1/2 of an 8 oz. carton Cool Whip Lite
- 2 cup mini marshmallows
Instructions
Make crumbs and mix in sugar and margarine. Press into 9 x 13-inch pan and bake 10 minutes at 350. Make two packages of strawberry Jell-O and refrigerate. Mix 1/4 cup cold water and 1 package of Knox Gelatin. When dissolved, add 1/4 cup hot water. When cooled, add to the sugar, crushed pineapple, Cool Whip Lite, and mini marshmallows. Spread fruit mixture over cooled crust and refrigerate. When Jell-O will stick to spoon, pour over top of fruit mixture and refrigerate until firm. Cut in squares and serve.