Graham Cracker Crust:
24 graham crackers, crushed
1/2 cup (125 ml) unsalted butter, melted
1 3 oz (84 grm). package strawberry or cherry jello
1 3 oz (84 grm). package lime jello
1 3 oz (84 grm). package lemon jello
1 cup (225 ml) pineapple juice
1/2 cup (125 ml) cold water
1 package gelatin
1 package Dream Whip
1 cup (225 ml) crushed pineapple
Prepare each jello flavor according to package directions and pour into individual shallow pans (9 inch by 13 inch or so)
Chill until set.
Combine gelatin with 1 cup (225 ml) hot pineapple juice; stir until gelatin is dissolved.
Stir in 1/2 cup (125 ml) cold water, pour into shallow pan and chill until set.
To make graham cracker crust, combine cracker crumbs, sugar and melted butter.
Press into botom of 9 inch by 13 inch pan.
Prepare Dream Whip according to package directions.
When jello and gelatin mixtures have set cut into little pieces.
Fold into Dream Whip and add crushed pineapple.
Pour into graham cracker crust.
Chill until set.
When cutting through this dessert, it looks a little like stained glass. I have made it in an angelfood cake pan for nice tall slices. To remove from angelfood pan, cut around sides with a long knife and then invert on serving plate. Crumbs will then be on the top. Run knive around base of pan and crumbs to remove.
I also have made this eliminating the pineapple and also adding an orange jello.
This is an easy dessert to convert for diabetics; use sugarfree jellos and a little sugarfree sweetener in the crumbs instead of sugar. This recipe dates back to the 1960's.
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