A beautiful elegant presentation and a delicious taste sensation!
1 can 8-oz. crushed pineapple
2 pkg. 3-oz. orange-pineapple gelatin
1 cup ripe mashed bananas
2 tablespoons sugar
2 tablespoons lemon juice, divided
1 cup heavy cream, whipped
2 7-inch layers sponge cake
1/4 cup cream sherry or orange juice
1/4 cup red currant jelly plus 1 teaspoon water
2 medium bananas
Drain pineapple, reserving syrup. Add enough water to syrup to make 2 cups; heat
to boiling. Pour syrup over gelatin, stirring to dissolve. Chill until slightly
thickened. Whip for 5 minutes or until fluffy and thick.
Blend mashed bananas, sugar and lemon juice; fold into gelatin with whipped
cream. Place one cake
layer in an 8-inch spring form pan with a waxed paper collar. Sprinkle with 2
tablespoon sherry or orange juice. Pour in half of gelatin mixture. Top with
second layer of cake; sprinkle with remaining sherry or orange juice. Pour in
remaining gelatin. Chill for 3 hour or until firm. Just before serving, blend
jelly with 1 teaspoon water; spread over top of cake. Cut bananas in diagonal
1/2-inch slices; sprinkle with remaining 1 tablespoon lemon juice. Arrange
banana slices in a circular petal- shaped floral design. Serves 10-12.