| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham cracker crumbs |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Butter; softened |
| 1 |
pk |
(3oz) each red; green, and yellow flavored gelatin. |
| 1 |
|
Envelope; (7g) unflavored gelatin |
| 1 |
c |
Fruit juice; (orange or pineapple), heated |
| 2 |
c |
Heavy sweet cream |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Plus 2 T. sugar |
INSTRUCTIONS
CRUST
FILLING
Crust: Combine ingredients and press 2/3 into an 8 or 9" spring form. Chill
while you make the filling.
Filling: Prepare individually the 3 packages of flavored gelatin using 1
1/2 C. water for each. Pour into shallow pans and allow to congeal several
hours or overnight. Soften unflavored gelatin in 1 T cold water and add to
heated fruit juice. Stir to dissolve. Cool. Beat cream with sugar and
vanilla til stiff. Fold juice into cream. Cut jello into cubes. Fold into
cream mixture. Pour into spring form and sprinkle with remaining crumbs.
Refrigerate until firm.
Posted to JEWISH-FOOD digest by Howard & Alice Rosenthal <bunyip@erols.com>
on May 20, 1998
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”