Lemony Tropic Layered Dessert Recipe

Lemony Tropic Layered Dessert Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I’ve made this cool, fruity dessert so many times, my old recipe card is practically unreadable! For a tangy variation, mix a package of lemon and lime gelatin together.—Barbara Estabrook, Rhinelander, Wisconsin

[X]

Rate Lemony Tropic Layered Dessert Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemony Tropic Layered Dessert Recipe

Prep: 35 min. Cook: 25 min. + chilling

Yield: 15 Servings

35 25 60

Ingredients

1 cup all-purpose flour
1/2 cup chopped walnuts, toasted
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
FILLING/TOPPING:
2 cans (8 ounces each) crushed pineapple
2 packages (3 ounces each) lemon gelatin
1 cup boiling water
2 cups cold water
4 medium firm bananas, chopped
1 cup miniature marshmallows
1/2 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup heavy whipping cream, whipped

Directions

In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack.
For filling, drain pineapple, reserving juice for topping. Set pineapple aside. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until thickened, about 1 hour.
Fold in the bananas, marshmallows and reserved pineapple. Spoon over crust. Refrigerate until firm, about 45 minutes.
For topping, combine reserved pineapple juice and enough water to measure 1 cup. In a small saucepan, combine the sugar, flour and pineapple juice mixture until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Transfer to a small bowl; cool completely. Fold in whipped cream. Spread over gelatin layer. Refrigerate until chilled. Yield: 15 servings.

Nutritional Facts 1 piece equals 279 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 83 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Lemony Tropic Layered Dessert in Country Woman April/May 2010, p42

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.