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Pineapple Bridge Dessert

sweet.chef's picture
Pineapple bridge is a frozen dessert made with pineapples and gelatin along with nuts and egg whites. Topped with wafer crumbs and frozen firm, the pineapple bridge dessert is perfect for summer days.
  Crushed vanilla wafers 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Canned crushed pineapple 20 Ounce (1 Can No. 2 Size / 2.50 Cups)
  Lemon-flavored gelatin 3 Ounce (1 Package)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 3
  Broken walnuts 1⁄2 Cup (8 tbs) (California)
  Egg whites 3
  Sugar 1⁄4 Cup (4 tbs)

Combine crumbs and melted butter.
Line bottom of a buttered 9x9x2 inch pan with 7 cup of the crumb mixture.
Thoroughly drain pineapple, reserving syrup.
Heat syrup to boiling; remove from heat.
Add gelatin; stir to dissolve.
Cool to room temperature.
Cream 1/3 cup butter and 1/2 CUP sugar.
Add yolks; beat well.
Stir in gelatin, pineapple, and nuts.
Beat whites till soft peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form; fold into gelatin.
Pour into pan; top with remaining crumbs.
Chill firm.
Cut in 9 squares.

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