Pineapple-banana torte
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .