Pineapple-banana torte

Yield: 8 Servings

Measure Ingredient
2 Envelopes gelatin
½ cup Cold water
1 cup Boiling water
1 pack Instant vanilla pudding
1½ cup Milk
2 cups "La Creme"
2 smalls Bananas; sliced
1 can (5.5-oz) pineapple chunks; drained; reserve juice
Ladyfingers

Line a 1-½ quart bowl with Saran wrap. Prepare the gelatin with the water as directed on the package. Prepare the pudding with the milk as directed.

Stir the gelatin into the pudding and chill for 5 minutes. Fold in La Creme, then the bananas. Spoon ¾ cup of the mixture into the bowl. Split the ladyfingers and brush them with pineapple juice. Place the ladyfingers, round side out, around the bowl. Add the remaining pudding mixture. Add the pineapple chunks. Chill until set.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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