Lemon Tropic Layered Dessert
Blue Ribbon Recipe
What a find! This silky, sweet treat would be the perfect addition to any potluck or luncheon. The Test Kitchen
1 call-purpose flour
1/2 cchopped walnuts, toasted
1/4 clight brown sugar, firmly packed
1/2 ccold butter
2 can(s)8 oz crushed pineapple
2 pkg3 oz each, lemon gelatin
1 cboiling water
2 ccold water
4 mediumfirm bananas, chopped
2 Tbspall-purpose flour
1/2 cheavy whipping cream, whipped
How to Make Lemon Tropic Layered Dessert
- In small bowl combine flour walnuts and brown sugar. Cut in butter until mixture looks like course bread crumbs.
- Press in 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.
- For filling, drain pineapple reserve juice for topping, set aside in large bowl.
Dissolve gelatin in boiling water, stir in cold water refrigerate until thick at least 1 hr.
Fold in bananas, marshmallows, and reserved pineapple. Spoon over crust and refrigerate until firm (about 45 min).
- For topping, take reserved pineapple juice and add enough water to equal 1 c. In small saucepan, combine sugar, flour and pineapple juice mixture until smooth.
Cook and stir over med heat until thick and bubbly. Reduce heat. Cook and stir 2 min longer. Remove from heat.
Stir small amount of hot mixture into eggs. Return all to pan stir constantly bring to gentle boil. Cook and stir 2 min. Transfer to small bowl to cool completely. Once cooled, fold in whipped cream, Spread over gelatin layer refrigerate until chilled.