Banana Nut Ring with Ginger Topping

Here’s another hit from the “Centerpiece Desserts” chapter of the book: Banana Nut Ring with Ginger Topping. While the recipe name doesn’t really roll off the tongue, the dessert itself is delightful.  This was the highest-scoring dish at Jellopalooza 2, netting a 4.3 on a scale of 1-5. So, here’s the recipe.

2 packages (3 oz each) orange or orange-pineapple jello (note: I don’t think they still make orange-pineapple jello, so I used orange)
2 cups boiling water
1 can (13 1/2 oz.) pineapple tidbits or crushed pineapple
1/2 cup chopped pecans
2 bananas, sliced
1 envelope Dream Whip
2 tablespoons slivered crystallized ginger

Dissolve gelatin in boiling water. Drain pineapple, measuring syrup. Add water to syrup to make 1 3/4 cups; add to gelatin. Chill until thickened. Fold in pecans and bananas. Spoon into a 6-cup mold. Chill until firm – about 4 hours. Meanwhile, prepare whipped topping mix as directed on package; fold in drained pineapple and ginger. Chill. Unmold gelatin and spoon whipped topping mixture into center of ring mold. Garnish with pecan halves and additional ginger, if desired. Makes 10 servings.

Some guest comments…

“Topping is best, but it’s good overall” – Dave
“Good, although a little ‘busy'” – Brian
“The pecans are soggy. Other than that, it’s good” – Ivanna
“Yummy – a crowd pleaser!” – Larisa
“Great multitude of flavors and textures” – Christopher
“Yum!” – Shelby

I’m not a big fan of ginger, but it made a nice accent to this dish and went well with the orange jello and the pineapple. I was worried the bananas would seem soggy, but they didn’t.  The dish combines some of my favorite fruit flavors, and the Dream Whip topping makes it extra fun. Use a bundt pan as a mold and present it on a cake stand for a standout “Centerpiece Dessert” at your next soiree.