Recipe - Pineapple-Banana Torte

2 Envelopes gelatin
One half cup Cold water
1 cup Boiling water
1 pack Instant vanilla pudding
1 One half cup Milk
2 cup "La Creme"
2 small Bananas; cut or sliced up
1 cn (5.5oz) pineapple chunks;
drained; reserve juice
Ladyfingers

Line a 1One half 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 Three fourths 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 mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.