This recipe is one of my absolute favorites that Grandma used to make at Christmastime. In the last years of her life she was not well and I was sad that I hadn't asked her for some of the recipes I loved so much. When I was visiting, I found her recipe book right on the counter! I found a couple of favorites, copied them down and I've been making them ever since. My good friend, Al, loved this dessert and called it the "purple goop". I think about him, too, when I make it.
Here's the cast!
The blueberries are drained, reserving the syrup.
Unsweetened pineapple juice is added to the blueberry syrup and heated till very hot but not boiling. I do it in the microwave.
Lemon Jell-o is added and stirred until dissolved.
I keep scraping the bottom of the bowl to make sure there isn't any powder clinging to the bottom.
Cold water is added, then the liquid is refrigerated until it begins to gel. My Grandma wrote, "until the mixture is like egg whites."
When the gelatin has thickened, whip up the heavy cream until it's almost at the stiff peak stage.
Add the reserved blueberries and chopped bananas into the gelatin mixture.
Then fold in the whipped cream.
My Grandma used a mold to set her gelatin in (hence the name), but I always double the recipe so I just let it set in a bowl.
Now technically you do want the creamy part and the gelatin part to merge so it's a creamy, fruity Jell-o all the way through. Sometimes I jump the gun on letting the gelatin thicken up sufficiently so I get a layered effect. It's just as good as far as I'm concerned!
Here's the promised recipe:
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