Ingredients
The following ingredients have 15 Servings
- 1 cup(s) all-purpose flour
- 1/2 cup(s) chopped walnuts, toasted
- 1/4 cup(s) light brown sugar, firmly packed
- 1/2 cup(s) cold butter
- FILLING/TOPPING
- 2 can(s) crushed pineapple (8 oz each)
- 2 package(s) lemon gelatin (3 oz each)
- 1 cup(s) boiling water
- 2 cup(s) cold water
- 4 medium firm bananas, chopped
- 1 cup(s) mini-marshmallows
- 1/2 cup(s) sugar
- 2 tablespoon(s) all-purpose flour
- 2 - eggs, beaten
- 1/2 cup(s) heavy whipping cream, whipped
Instruction
- In a small bowl combine flour, walnuts, and brown sugar. Cut in butter until the mixture looks like coarse bread crumbs.
- Press in a 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.
- For the filling, drain pineapple reserve juice for topping and set aside in a 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 the topping, take reserved pineapple juice and add enough water to equal 1 cup. In a 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 a small amount of hot mixture into eggs. Return all to pan, stir constantly, and bring to a gentle boil. Cook and stir for 2 min. Transfer to a small bowl to cool completely.
- Once cooled, fold in whipped cream.
- Spread over gelatin layer and refrigerate until chilled.
