3 oz. pkg. strawberry jelly powder
1/4 cup sugar
1 cup hot water
1/2 cup marshmallow creme
1 1/2 cups sliced bananas
1/2 cup chopped nuts
2/3 cup undiluted Carnation Evaporated Milk
2 tbsp. lemon juice

Makes 6 to 8 Servings

Recipe from Cooking with a Velvet Touch (1964)

Mix jelly powder and sugar.  Dissolve in hot water.  Add marshmallow creme.  Chill to consistence of unbeaten egg white.  Fold in bananas and nuts.  Chill Carnation in refrigerator tray till soft ice crystals form around edges of tray, about 10 to 15 min.  Whip until stiff, about 1 min.  Add lemon juice and whip very stiff about 2 min.  Fold whipped Carnation into jelly.  Spoon into 6 or 8 tall sherbets.  Chill until firm about 2 hours.

Tip:
Serve with long cuts of bananas, or garnish with fresh berries when they are in season.