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Gelatin Torte

Says Sophie Hilicki of Racine, Wisconsin, "You can make this lovely summer dessert ahead. The fluffy cake layer is topped with a fruity gelatin mixture."

8 ServingsPrep: 30 min. + chilling Bake: 30 min. + cooling

Ingredients

3 eggs, separated
1 cup sugar, divided
1 can (8 ounces) crushed pineapple, drained
1 cup graham cracker crumbs (about 16 squares)
1/2 teaspoon baking powder
1/4 cup chopped pecans
1 package (6 ounces) cherry gelatin
2 cups boiling water
1-1/2 cups cold water
3 medium firm bananas, sliced
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Maraschino cherries, optional

Directions

In a bowl, beat egg yolks and 1/2 cup sugar until thick and
lemon-colored. Stir in the pineapple. Combine cracker crumbs and
baking powder; stir into the pineapple mixture. Add pecans and set
aside. In a bowl, beat egg whites until foamy. Gradually beat in
remaining sugar until soft peaks form. Fold into the pineapple
mixture. Pour into an ungreased 9-in. springform pan. Bake at
350° for 30 minutes or until top springs back when lightly
touched. Cool on a wire rack. (do not remove sides of pan.)
Dissolve gelatin in boiling water. Stir in cold water; refrigerate
until mixture begins to thicken, about 40 minutes. Stir in bananas;

2 of 2

Gelatin Torte (continued)

Directions (continued)

pour over cooled cake layer. Refrigerate until firm, about 2 hours.
In a bowl, beat cream and sugar until soft peaks form; pipe or spoon
over gelatin layer. Just before serving, run a knife around the edge
of pan to loosen; remove sides of pan. Garnish with cherries if
desired. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 443 calories, 17 g fat (8 g saturated fat), 120 mg cholesterol, 173 mg sodium, 71 g carbohydrate, 2 g fiber, 7 g protein.