| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
(3-oz) lemon jello |
| 2 |
c |
Boiling water |
| 2 |
c |
7-up |
| 1 |
cn |
(large) crushed pineapple (drain well and save juice) |
| 2 |
lg |
Diced bananas |
| 1/2 |
|
Lemon; juice of |
| 1 |
c |
Pineapple juice (if there isn't enough; add water) |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Flour |
| 1 |
|
Egg; slightly beaten |
| 2 |
tb |
Butter; melted |
| 1 |
c |
Cool whip or dream whip |
| 1 |
cn |
Angel flake coconut |
| 1/2 |
c |
Pecan pieces |
INSTRUCTIONS
BASE
TOPPING
From: rubyd@wam.umd.edu (teresa marie Cannon)
Date: Fri, 25 Nov 1994 16:04:07 +0000
Mix the jello and boiling water. Cool. Add the 7-UP. When mixture is about
to congeal, add the pineapple. Add the bananas which have been soaked in
lemon juice. Pour into a 9x13 inch container and let chill until firm.
To Make Topping: Mix the suagr and flour. Add the beaten egg and butter.
Add the pineapple juice. Cook over low heat until thickened, stirring as it
cooks, until mixture is thick. Let cool Fold in whipped topping and
coconut. Spread this topping over the firm chilled base. Sprinkle with
pecan pieces.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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