1 1/4 cups butter, softened
1 orange, juiced
1 (.5 ounce) package orange flavored Jell-O mix
1 cup boiling water
2 tablespoons orange juice
1 cup milk
1 (12 ounce) can crushed pineapple, drained
In a medium bowl, mix the butter, orange, orange juice and boiling water until smooth and pour into a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
In a large glass or metal bowl, stir together pineapple, jelly beans, gelatin and orange juice. Pour mixture into baking dish and bake in preheated oven for 1 hour, stirring once during baking. Remove from oven and sprinkle with crushed pineapple.
Bake for 50 minutes or until toothpick inserted into center comes out clean. Cool slightly in pan before cutting into squares or squares.
I used right & that is what I have always had.
I only made second bowl, adding an extra egg ,one small can of pineapple chips or lowfat fresh pineapple slivered almonds, one medium sized egg, 1Tbsp organic butter, and did it quickly - made a slow cooker setting instead of waiting until custard was complete. I tried it first with the custard still in the middle of the dish and then placing the fruit on the greased cookie sheet and pressing it to the bottom of the dish, I thought it tasted great. FYI...a little wet fruit compresses the egg yolk moreso the second cooking beat and so cooking time was not as clear. I also think the egg adds more flavour, but that may be me. I also labeled the whites as 2/white and so got confused -- did either white or egg white frosting, and so forth. Thanks for the recipe, but I did not have enough fruit to make a full recipe,
⭐ ⭐ ⭐ ⭐ ⭐