LEMON TROPIC LAYERED DESSERT

Lemon Tropic Layered Dessert image

Provided by Kelly Asselin

Time 2h10m

Number Of Ingredients 15

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1 c all-purpose flour
1/2 c chopped walnuts, toasted
1/4 c light brown sugar, firmly packed
1/2 c cold butter
FILLING/TOPPING
2 can(s) 8 oz each, crushed pineapple
2 pkg 3 oz each, lemon gelatin
1 c boiling water
2 c cold water
4 medium firm bananas, chopped
1 c mini-marshmallows
1/2 c sugar
2 Tbsp all-purpose flour
2 eggs beaten
1/2 c heavy whipping cream, whipped

Steps:

1. In a small bowl combine flour walnuts and brown sugar. Cut in butter until the mixture looks like coarse bread crumbs.
2. Press in 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.
3. For filling, drain pineapple reserve juice for topping, 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).
4. 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 a 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.