Frosted Fruit Mold

I enjoyed this unique jello salad years ago at a luncheon, but didn’t get the recipe. I found this version in a magazine and still have the clipping in my file, although I don’t know what magazine it is from. The contributor was Mrs. Peter Nanni of Rockford, Illinois.  I tried Margarita-flavored gelatin and 7-Up for this pleasant salad with pineapple-flavored frosting.    The finely grated cheeses look pretty.  The frosted jello will keep a couple of days.  My husband says "this is pretty good!" and we need to have it again.

Frosted Fruit Mold

3 Ounce package Lime gelatin

3/4 Cup Boiling Water

1 Cup Lemon Lime Carbonated Beverage

8 3/4 Ounces Pineapple -- crushed (1 cup) Drain and reserve all liquid

1 Each Banana -- sliced

1/4 Cup Sugar

1 Tablespoon Flour, All-purpose

1 Large Egg -- slightly beaten

1/2 Cup Heavy Cream (or 3/4 cup Cool Whip)

1/4 Cup Sharp Cheddar Cheese -- shredded

2 Tablespoons Parmesan Cheese -- shredded

Dissolve gelatin in boiling water; cool. Add carbonated beverage (this fizzed up quite a bit - make sure your container is large); cool until partially set. Drain pineapple, reserving juice  (I had not quite 1/2 cup).

Fold drained pineapple and banana into gelatin mixture, turn into a 8 x 8" baking pan. Chill until firm.

Combine sugar and flour in saucepan. Stir in reserved pineapple juice and the egg. Cook and stir over low heat until thickened; chill.

Whip cream, fold into egg mixture. Spread over gelatin. Sprinkle with cheeses.

Cut into squares to serve. Serves 6-8.

Cost June 2010: $2.92 or 49¢ per serving if serving 6.

Per Serving: 177 Calories; 10g Fat (51.2% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.