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Ingredientes
- 2 pkt (3-ounce) lemon jello
- 2 c. Boiling water
- 2 c. 7-up
- 1 can (large) crushed pineapple (drain well and save juice)
- 2 lrg Diced bananas
- 1/2 x Lemon, juice of
- 1 c. Pineapple juice (if there isn't sufficient, add in water)
- 1/2 c. Sugar
- 2 Tbsp. Flour
- 1 x Egg, slightly beaten
- 2 Tbsp. Butter, melted
- 1 c. Cold whip or possibly dream whip
- 1 can Angel flake coconut
- 1/2 c. Pecan pcs
Direcciones
- Mix the jello and boiling water. Cold. Add in the 7-UP. When mix is about to congeal, add in the pineapple. Add in the bananas that have been soaked in lemon juice. Pour into a 9x13 inch container and let refrigeratetill hard.
- To Make Topping: Mix the suagr and flour. Add in the beaten egg and butter.
- Add in the pineapple juice. Cook over low heat till thickened, stirring as it cooks, till mix is thick. Let cold Mix in whipped topping and coconut. Spread this topping over the hard chilled base. Sprinkle with pecan pcs.
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 10 servings | |
| Calories 326 | |
| Calories from Fat 165 | 51% |
| Total Fat 19.46g | 24% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 39mg | 2% |
| Potassium 263mg | 8% |
| Total Carbs 38.22g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 16.58g | 11% |
| Protein 2.96g | 5% |
