Pineapple Bridge Dessert Recipe
Pineapple bridge is a frozen dessert made with pineapples and gelatin along with nuts and egg whites. Topped with wafer crumbs and frozen firm, the pineapple bridge dessert is perfect for summer days.
Ingredients
| Vanilla wafers | 1 1/2 Cup (16 tbs), crushed | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Pineapple can | 1 , crushed | |
| 1 package lemon-flavored gelatin | ||
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| California walnuts | 1/2 Cup (16 tbs), broken | |
| Egg whites | 3 | |
| 1/4, cup sugar | ||
Directions
Combine crumbs and melted butter.
Line bottom of a buttered 9x9x2 inch pan with 7 cup of the crumb mixture.
Thoroughly drain pineapple, reserving syrup.
Heat syrup to boiling; remove from heat.
Add gelatin; stir to dissolve.
Cool to room temperature.
Cream 1/3 cup butter and 1/2 CUP sugar.
Add yolks; beat well.
Stir in gelatin, pineapple, and nuts.
Beat whites till soft peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form; fold into gelatin.
Pour into pan; top with remaining crumbs.
Chill firm.
Cut in 9 squares.
Line bottom of a buttered 9x9x2 inch pan with 7 cup of the crumb mixture.
Thoroughly drain pineapple, reserving syrup.
Heat syrup to boiling; remove from heat.
Add gelatin; stir to dissolve.
Cool to room temperature.
Cream 1/3 cup butter and 1/2 CUP sugar.
Add yolks; beat well.
Stir in gelatin, pineapple, and nuts.
Beat whites till soft peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form; fold into gelatin.
Pour into pan; top with remaining crumbs.
Chill firm.
Cut in 9 squares.
Chef
