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Frosted Pineapple Lemon Gelatin

 Frosted Pineapple Lemon Gelatin
A refreshing, summery treat, this dessert incorporates ginger ale to add a zesty bite. —Penny Burpeau, Londonderry, New Hampshire
12 ServingsPrep: 30 min. + chilling


  • 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


  • 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

2 of 2

Frosted Pineapple Lemon Gelatin (continued)

Directions (continued)

  • 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.