Lemon Cake - Feeding the Flock 23

 

1 cup al purpose flour

½ cup toasted chopped slivered almonds

¼ cup brown sugar

1 stick butter

1-15 oz. can crushed pineapple

2-3 oz. pkgs. lemon gelatin

1 cup boiling water

2 cups ice cubes

4 medium bananas, sliced

1 cup miniature marshmallows

½ cup sugar

2 tbsp. flour

2 eggs, beaten

1½ cups Cool Whip

1 cup coconut flakes (optional)

Drain pineapple, reserving the liquid.  In large bowl, dissolve gelatin in boiling water.  Stir in ice cubes, stir until melted. Let chill in refrigerator while prepping other ingredients.

Preheat oven to 350º

Mix together 1 cup flour, brown sugar, and almonds in a bowl. Cut in butter until mixture resembles coarse crumbs.  Press into greased baking dish (13"x9") and bake for 15 minutes.  Remove from oven and cool.

Combine pineapple juice and enough water to measure 1 cup.  In small sauce pan combine ½ cup sugar, 2 tbsp. flour and pineapple juice.  Cook and stir over medium heat until mixture becomes thick and bubbly. Reduce heat.  Stir a small amount of hot mixture into eggs and stir well.  Add back into sauce pan and stir and cook 2 minutes longer.  Remove from heat and cool.

Fold the bananas, marshmallows and pineapple into the chilled gelatin. Spoon over crust.  Refrigerate until firm (about 45 minutes).

Fold Cool Whip into pineapple mixture.  Spread over gelatin layer. Chill over night. Sprinkle with tinted coconut if desired. 

Okay so it's not really a cake, it's more like a lemon-nana-mallow-Jell-O treat.

Enjoy

Don't forget to check out the Letter Writing-devotional.