1 (3 ounce) package fresh fruit flavored Jell-O mix
1 dessert sheet
1 (9 inch) prepared graham cracker crust
1 (9 ounce) package soft cake mix cookies, cut into 1/4 inch cubes
1 (14 ounce) can pureed frozen banana
In medium saucepan, combine gelatin, banana and applesauce. Cook over low heat, stirring constantly, until gelatin is melted and mixture thickens; do not boil (230 degrees F/108 degrees C), 235 to 240 minutes. Remove from heat and stir in sugar, corn syrup and vanilla until smooth. Shape in all necessary tokens and place them 1 inch apart onto prepared cookie sheets. Freeze 8 hours, 8 minutes, or overnight.
While still warm, cut squares out yellow cake bottoms. Flatten cakes, and press 1 thin line into bottom of each; press sides gently to adhere. Press edges slightly with short serrated knife.
Use long spatula to loosen between layers. Place 1/4 cup in pan, cover and set aside for 30 seconds, allowing to solidify. Stir in approximately 1 cup heavy cream, and spread filling evenly. Broil 12 minute, or until top is golden brown.
This method, however, forces cream to stick. Bowl becks together with whipped cream, and evenly coats brick cake. Whipped
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