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Banana Nut Ring With Ginger Topping Recipe
|Orange gelatin/Orange pineapple gelatin||6 Ounce (2 Packages Of 3 Ounce Each)|
|Boiling water||2 Cup (32 tbs)|
|Canned pineapple tidbits/Crushed pineapple||13 1⁄2 Ounce (1 Can)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Bananas||2 , sliced|
|Whipped topping mix||4 Ounce (1 Envelope Dream Whip)|
|Slivered crystallized ginger||2 Tablespoon|
Serving size: Complete recipe
Calories 2065 Calories from Fat 352
% Daily Value*
Total Fat 62 g96%
Saturated Fat 22.1 g110.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 377.5 mg15.7%
Total Carbohydrates 238 g79.3%
Dietary Fiber 15.5 g62.2%
Sugars 192.6 g
Protein 156 g313%
Vitamin A 3.7% Vitamin C 57.9%
Calcium 23% Iron 56.3%
*Based on a 2000 Calorie diet
Drain pineapple, measuring syrup.
Add water to syrup to make 1 3/4 cups; add to gelatin.
Chill until thickened.
Fold in pecans and bananas.
Spoon into a 6 cup ring mold.
Chill until firm about 4 hours.
Meanwhile, prepare whipped topping mix as directed on package; fold in drained pineapple and ginger.
Unmold gelatin and spoon whipped topping mixture into center of ring mold.
Garnish with pecan halves and additional ginger, if desired.