Peter Pan Salad


Peter Pan Salad


  • 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 cups mini marshmallows


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.

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