Wacky Layered Jello Salad

Makes a 9×13″ pan, about 12 servings



Fruit Layer:



  • 2 boxes (3 oz. each) fruit jello, flavors of your choice (I used apricot and raspberry)
  • 1 (20 oz.) can pineapple chunks in juice (not syrup), juice reserved
  • 1 cup fruit, your choice (I used 1 cup sliced bananas, which was 2 medium bananas)
  • 1 (10 ounce) bag mini marshmallows


Topping Layer:

  • orange juice (amount varies, but roughly 1/4 cup)
  • 2 Tablespoons sugar
  • 3 Tablespoons flour
  • 1 egg, beaten
  • 1 Tablespoon lemon juice


  • 1 cup whipping cream, whipped and sweetened with a spoonful of sugar¬†or¬†8 oz. cool whip


  • 1-2 cups freshly shredded cheddar cheese (It is important that it is freshly grated for best results)



  1. Prepare both 3 oz. boxes of jello according to the package.
  2. Drain the pineapple chunks, reserving the juice. Add the pineapple chunks to the jello, along with the additional 1 cup of fruit of your choice. Pour into a 9×13″ glass dish.
  3. Cover the jello layer with the mini marshmallows and refrigerate to gel.
  4. Add enough orange juice to the reserved pineapple juice to make 1 cup juice total. Pour this into a sauce pan. Add sugar, flour, and beaten egg. Cook over medium heat until thickened and pudding like, stirring constantly. Remove from heat and allow to cool to room temperature, stirring occasionally. Once it is room temperature, transfer to the fridge.
  5. After the jello has set up for a few hours, whip the whipping cream, sugar, and lemon juice until soft peaks form when you lift the beaters out of the whipping cream. Fold into the cooled pudding mixture. Stir until combined, if necessary use a handheld mixer for a few seconds until the two mixtures mix smoothly. Smooth this mixture on top of the mini marshmallow layer. Garnish with freshly grated cheddar cheese. Chill until ready to serve.

Print Friendly, PDF & Email