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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Says Sophie Hilicki of Racine, Wisconsin, You can make this lovely summer dessert ahead. The fluffy cake layer is topped with a fruity gelatin mixture. Ingredients:
3 eggs, separated |
1 cup sugar, divided |
1 can (8 ounces) crushed pineapple, drained |
1 cup graham cracker crumbs (about 16 squares) |
1/2 teaspoon baking powder |
1/4 cup chopped pecans |
1 package (6 ounces) cherry gelatin |
2 cups boiling water |
1-1/2 cups cold water |
3 medium firm bananas, sliced |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
maraschino cherries, optional |
Directions:
1. In a bowl, beat egg yolks and 1/2 cup sugar until thick and lemon-colored. Stir in the pineapple. Combine cracker crumbs and baking powder; stir into the pineapple mixture. Add pecans and set aside. In a bowl, beat egg whites until foamy. Gradually beat in remaining sugar until soft peaks form. Fold into the pineapple mixture. Pour into an ungreased 9-in. springform pan. Bake at 350° for 30 minutes or until top springs back when lightly touched. Cool on a wire rack. (do not remove sides of pan.)
2. Dissolve gelatin in boiling water. Stir in cold water; refrigerate until mixture begins to thicken, about 40 minutes. Stir in bananas; pour over cooled cake layer. Refrigerate until firm, about 2 hours.
3. In a bowl, beat cream and sugar until soft peaks form; pipe or spoon over gelatin layer. Just before serving, run a knife around the edge of pan to loosen; remove sides of pan. Garnish with cherries if desired. Yield: 8 servings.
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