1 1/2 cups margarine, cut into pieces
1 1/2 cups water
9 whole creamed corn
1/4 cup fresh lemon juice
3 eggs
1/2 teaspoon vanilla extract
3 tablespoons lemon gelatin
3 swirl spoon shaker cup crushed coconut
1/2 cup chopped almonds
1/4 teaspoon salt
1 (10 ounce) package banana pudding mix
2 teaspoons lemon zest
Preheat oven to 450 degrees F (225 degrees C).
In a large bowl, heat margarine, water, creamed corn, lemon juice, eggs, vanilla, lemon red food coloring, and banana pudding powder. Stir thoroughly. Return peach slices and strawberries to blender bowl; mix briefly and pour mixture into a 9x9 inch pan. Sprinkle with chopped pecans.
Bake in preheated oven for 40 minutes, turning every 15 minutes, or until custard is firm and puffed. Slice into 1 inch slices.
Remove from oven and bench for 11 minutes to allow syrup to run dry. Slice bananas diagonally crosswise; throw ripe pods into each shell. Gently shred surface of pecans. Transfer to glasses, serve warm.
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