| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Not, Sent | 12 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Sugar |
| 1/2 | c | Butter or margarine, melted |
| 1 | pk | (3 oz) lime gelatin powder |
| 1 | pk | (3 oz) strawberry gelatin powder |
| 1 | pk | (3 oz) orange gelatin powder |
| 4 1/2 | c | Boiling water, divided |
| 1 | Env unflavored gelatin | |
| 1/4 | c | Cold water |
| 1 | c | Pineapple juice |
| 1 | Container (8 oz) frozen whipped topping, thawed |
INSTRUCTIONS
Combine the crumbs, sugar and butter; press onto the bottom of a 13x9x2-inch greased pan. Chill. Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved. Pour into and oiled 8x4x2-inch loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened. Place whipped topping in a large bowl; gently fold in pineapple juice mixture. When flavored gelatins are firm, cut into 1-inch cubes; gently fold into whipped topping mixture. Spoon over crust. Chill for at least 2 hours. Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #622 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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