Frosted Pineapple Lemon Gelatin

By kayjayjohnson

Ingredients

• 1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
• 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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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 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.