Preparation:
1. Mix crumbs and butter or margarine. Press on bottom of an 8 inch square pan. 2. Drain pineapple, saving syrup. In a 1 quart saucepan, soften gelatin in 1/2 cup pineapple syrup. Add sugar and salt. Stir over medium heat until gelatin and sugar dissolve. Remover from heat. 3. Stir in 1 cup evaporated milk. Chill in small bowl of electric mixer (or 1 1/2 quart bowl) unitl firm. Beat with electric mixer at low speed until mixture is broken up. Beat in 2/3 cup evaporated milk and lemon juice. 4. Beat at high speed until mixture fills bowl. Fold in well drained pineapple. Pour over crumbs in pan. Chill until firm, about 1 hour. Cut into 9 squares. Just before serving, decorate with pineapple or maraschino cherries.
PEPPERMINT BAVARIAN Use 1 cup fine Chocolate Wafer Crumbs in Step 1. Omit pineapple. Soften gelatin in 1/2 cup water. Use 3/4 cup finely crushed peppermint stick candy in place of sugar. Omit lemon juice. Just before serving, decorate with more crushed candy.
For Variety: Let mixture stand a few minutes after beating. Then spoon into crumb lined, 9 inch pie pan, or layer with crumbs in dessert dishes. |
