Cranberry Refrigerator Dessert

Cranberry Refrigerator Dessert

Serves: 12

This dessert was a favorite of Kay Hess when she would make it for family gatherings usually Thanksgiving or Christmas. The directions below are modified to include a custard layer instead of the raw egg.

2 cups fresh cranberries, grinded

1 large bananas, (1 cup) diced

1 cup sugar

2 cups vanilla wafers, crushed

6 tablespoons butter, melted

1/2 cup butter, softened

1 cup sugar

2 eggs, beaten

1 cup whipped cream, whipped until soft peaks formed

Alternative Custard Layer:

1 cup sugar

1/2 cup flour

2 cups milk

4 eggs, beaten

2 teaspoons vanilla extract

Mix and chill the ground cranberries, bananas and 1 c. sugar let chill.  Mix 2 c. crushed vanilla wafers and 6 tablespoons butter.  Press 1/2 of crumb mixture into the bottom of a 9x13 pan.  Mix middle layer until creamy: 2 eggs beaten, 1 c. sugar, 1/2 cup soft butter.  Alternative to middle layer with raw egg would include substituting with a vanilla custard. Top middle layer with cranberries.  Then whip 1 c. cream until soft peaks form. Spread cream over cranberries. Top the desert with the remaining crust crumbs. Chill the dessert for 1-2 hours before serving.

Alternative custard layer:

In a 2-quart saucepan, mix sugar and flour. Add milk and stir until blended. Stirring over medium heat, bring to a full boil. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Remove from heat.

Stir in vanilla. Transfer mixture to a bowl and place a piece of waxed paper or plastic wrap directly on surface. Refrigerate at least 1 1/2 hours or until thoroughly chilled.