If you want a hint of spring, try Toni Aspacher’s Divinity Salad at your next Sunday meal.
Or any day of the week, for that matter.
The mix of lemon and orange Jello, along with pineapple, bananas and a Dream Whip topping, will bring the
sunshine to any meal.
It is a staple every year at the Aspacher Easter. And a favorite of husband Mike.
In fact, Aspacher didn’t expect the dish she made for this interview would last the day.
“I think Mike would eat it every week,” she stated.
Aspacher got the recipe from her mother-in-law Sandy who in turn got it from friend Ann Glasmire, a
former cook at Ridge Elementary.
The salad recipe has since been handed down to children and grandchildren.
“I could eat that pudding without the cool whip,” Aspacher said about the pineapple juice, sugar, butter,
egg and cornstarch mixture that’s mixed with the whipped topping.
In addition to receiving the Divinity Salad recipe, she attributes much of what she learned about cooking
to her mother-in-law.
“She’s taught me just about everything I know how to cook,” she said about her mother-in-law’s influence.

Aspacher admits she was not a stellar cook when she married Mike in 1984, and the recipes she got from
Sandy on what husband Mike liked were invaluable.
Now she gets raves for her pot roast, fried chicken and yeast rolls.
Her yeast rolls are “like huge, so light and fluffy,” Sandy Aspacher said.
Toni Aspacher makes those rolls every weekend, using the same recipe from a Better Homes and Gardens
cookbook she received as a wedding shower gift.
Now the book is stained, burned and covered with the same paper bag that youngsters used to wrap their
textbooks in.
“I would like to be the cook that cleans up while I go,” she said with a laugh, explaining in part the
state of the cookbook.
“It’s gotten a lot of use,” she said.
Divinity Salad
1 Lemon Jello (3 ounce package)
1 Orange Jello (3 ounce package)
3 1/2 cups water
2 or 3 sliced bananas
1/3 bag mini marshmallows
1 egg
2 Tbl cornstarch
1/2 cup sugar
1 20-ounce can crushed pineapple, drained and juice reserved
2 Tbl. butter
Cool Whip or Dream Whip
Mix Jellos as usual but add only 3 1/2 cups water total
When Jello starts to set, add can of drained pineapple, bananas and mini marshmallows
Pour into 13×9 inch pan
Beat together egg, cornstarch and sugar. Add 1 cup pineapple juice and butter. Cook, stirring constantly
until thickened. Cool.
Blend 2 cups Cool Whip or 1 package Dream Whip (mix following boxed directions) with cooled pudding.
Spread over Jello and allow to set well before serving