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Frosted Pineapple Lemon Gelatin Recipe

Frosted Pineapple Lemon Gelatin Recipe photo by Taste of Home

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A refreshing, summery treat, this dessert incorporates ginger ale to add a zesty bite. Penny Burpeau, Londonderry, New Hampshire

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Frosted Pineapple Lemon Gelatin Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

20 10 30

Ingredients

1 can (20 ounces) crushed pineapple
2 packages (3 ounces each) lemon gelatin
2 cups boiling water
2 cups ginger ale, chilled
2 large firm bananas, sliced
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream

Directions

Drain pineapple, reserving juice; set pineapple aside. In a large bowl, dissolve gelatin in boiling water. Stir in the ginger ale, bananas and reserved pineapple. Transfer to a 13-in. x 9-in. dish. Refrigerate until firm.
For topping, combine sugar and flour in a small saucepan. Gradually whisk in reserved pineapple juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount into egg; return all to the 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 a small bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin. Refrigerate for 1 hour or until chilled. Yield: 12 servings.

Nutritional Facts 1 piece equals 250 calories, 10 g fat (6 g saturated fat), 50 mg cholesterol, 63 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Frosted Pineapple Lemon Gelatin in Taste of Home August/September 2008, p47

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

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Frosted Pineapple Lemon Gelatin

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(1-1) of 1 reviews

Reviewed on Sep. 12, 2008 by rachellestratton

Made this a snack time treat for my daughters preschool class. The teachers asked to keep the rest for the afternoon class. I used regular cool whip for the topping. I didn't want to make the egg one for the itty bitties.