Lemony Tropic Layered Dessert |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 15 |
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Iâve made this cool, fruity dessert so many times, my old recipe card is practically unreadable! For a tangy variation, mix a package of lemon and lime gelatin together.Barbara Estabrook, Rhinelander, Wisconsin Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 cup chopped walnuts, toasted |
1/4 cup packed brown sugar |
1/2 cup cold butter, cubed |
filling/topping: |
2 cans (8 ounces each) crushed pineapple |
2 packages (3 ounces each) lemon gelatin |
1 cup boiling water |
2 cups cold water |
4 medium firm bananas, chopped |
1 cup miniature marshmallows |
1/2 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
1/2 cup heavy whipping cream, whipped |
Directions:
1. In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack.
2. For filling, drain pineapple, reserving juice for topping. Set pineapple aside. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until thickened, about 1 hour.
3. Fold in the bananas, marshmallows and reserved pineapple. Spoon over crust. Refrigerate until firm, about 45 minutes.
4. For topping, combine reserved pineapple juice and enough water to measure 1 cup. In a small saucepan, combine the sugar, flour and pineapple juice mixture until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
5. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Transfer to a small bowl; cool completely. Fold in whipped cream. Spread over gelatin layer. Refrigerate until chilled. Yield: 15 servings.
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