• 12servings
  • 30minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (20 ounces) crushed pineapple

  2. 2 packages (3 ounces each ) lemon gelatin

  3. 2 cups boiling water

  4. 2 cups ginger ale, chilled

  5. 2 large firm bananas, sliced

  6. 1/2 cup sugar

  7. 2 tablespoons all-purpose flour

  8. 1 egg, lightly beaten

  9. 2 tablespoons butter

  10. 1 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.

  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.

  3. 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.

  4. 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.


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