Frosted Pineapple Lemon Gelatin Recipe

5 1 1
Frosted Pineapple Lemon Gelatin Recipe
Frosted Pineapple Lemon Gelatin Recipe photo by Taste of Home
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Frosted Pineapple Lemon Gelatin Recipe

Read Reviews
5 1 1
Publisher Photo
A refreshing, summery treat, this dessert incorporates ginger ale to add a zesty bite. —Penny Burpeau, Londonderry, New Hampshire
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Nutritional Facts

1 piece: 250 calories, 10g fat (6g saturated fat), 50mg cholesterol, 63mg sodium, 40g carbohydrate (36g sugars, 1g fiber), 3g protein.

  • 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
  1. Drain pineapple, reserving juice; set pineapple aside. In a 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.
  2. 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.
  3. In a small mixing 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.
Originally published as Frosted Pineapple Lemon Gelatin in Taste of Home August/September 2008, p47

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rachellestratton User ID: 2983875 172430
Reviewed Sep. 12, 2008

"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."

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