Frosted Pineapple Lemon Gelatin Recipe
Ingredients
| Pineapple | 1 Can (10oz), crushed | |
| Gelatin package | 2 | |
| Boiling water | 2 Cup (16 tbs) | |
| Ginger ale | 2 Cup (16 tbs), chilled | |
| 2 large firm bananas, sliced | ||
| Sugar | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| 1 egg, lightly beaten | ||
| Butter | 2 Tablespoon | |
| Heavy whipping cream | 1 Cup (16 tbs) | |
Directions
Drain the pineapple, reserving the juice; set pineapple aside.
In a bowl, dissolve gelatin in boiling water.
Stir in ginger ale, bananas and reserved pineapple.
Transfer to a 13-in.x 9-in.x 2-in.dish.
Refrigerate until firm.
For topping, combine the sugar and flour in a small saucepan.
Gradually whisk in the reserved pineapple juice.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir asmall amount into the egg; return all to pan, stirring constantly.
Cook and stir until a thermometer reads 160° and mixture is thickened.
Remove from the heat; stir in butter.
Cool to room temperature.
In asmall mixing bowl, beat the cream on high speed until stiff peaks form.
Gently fold into custard.
Spread over the gelatin.
Refrigerate for 1 hour or until chilled.
In a bowl, dissolve gelatin in boiling water.
Stir in ginger ale, bananas and reserved pineapple.
Transfer to a 13-in.x 9-in.x 2-in.dish.
Refrigerate until firm.
For topping, combine the sugar and flour in a small saucepan.
Gradually whisk in the reserved pineapple juice.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir asmall amount into the egg; return all to pan, stirring constantly.
Cook and stir until a thermometer reads 160° and mixture is thickened.
Remove from the heat; stir in butter.
Cool to room temperature.
In asmall mixing bowl, beat the cream on high speed until stiff peaks form.
Gently fold into custard.
Spread over the gelatin.
Refrigerate for 1 hour or until chilled.
Chef
