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Tropic Salad Dessert (VRP 090)

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Tropic Salad Dessert

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Tropic Salad Dessert

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Tropic Salad Dessert Recipe

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Tropic Salad Dessert

Ingredients

  • 1 No. 2½ can DEL MONTE Sliced Pineapple
  • 2 large bananas
  • 1 can (12-oz) DEL MONTE Apricot or Peach Nectar
  • 1 tsp. grated lemon peel
  • 1 tbsp. lemon juice
  • ½ tsp. salt
  • 2½ tbsps. unflavored gelatin
  • Water
  • Watercress or other greens

Instructions

  1. Drain pineapple well, pouring syrup into 4-cup measure.
  2. If necessary, add enough water to syrup to make 1½ cups.
  3. Peel bananas; score lengthwise with fork; slice into syrup.
  4. Add nectar, lemon peel, lemon juice, salt.
  5. Soften gelatin in 1 cup water.
  6. Dissolve over hot water; combine with syrup mixture.
  7. Spoon bananas out of gelatin-syrup mixture into lightly oiled 9" cake pan, 1¼" deep.
  8. Let stand till just set; add remaining mixture carefully.
  9. Chill till firm; unmold on plate; top with 5 to 8 drained pineapple slices.
  10. Garnish with greens, and maraschino cherries if desired.

Notes

Served here with the dressing of mayonnaise mixed with whipped cream and chopped maraschino cherries.

Tropic Salad Dessert

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