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.

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