Try this Pineapple-Banana Torte recipe, or contribute your own.
Suggest a better descriptionLine a 1-1/2 quart bowl with Saran wrap. Prepare the gelatin with the water as directed on the package. Prepare the pudding with the milk as directed. Stir the gelatin into the pudding and chill for 5 minutes. Fold in La Creme, then the bananas. Spoon 3/4 cup of the mixture into the bowl. Split the ladyfingers and brush them with pineapple juice. Place the ladyfingers, round side out, around the bowl. Add the remaining pudding mixture. Add the pineapple chunks. Chill until set. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 19 | ||
Calories from Fat: 6 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1mg | 0 % | |
Sodium 20.2mg | 1 % | |
Potassium 24.2mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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