| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Pies, Cakes & des |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(3 oz) orange Jell-o |
| 1 |
pk |
(3 oz) cherry Jell-o |
| 1 |
pk |
(3 oz) lime Jell-o |
| 3 |
c |
Boiling water |
| 1 1/2 |
c |
Cold water |
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Butter; melted |
| 1 |
pk |
(3 oz) lemon Jell-o |
| 1/4 |
c |
Sugar |
| 1 |
c |
Boiling water |
| 1/2 |
c |
Pineapple juice; canned |
| 1 |
|
Container (8 oz) Cool Whip Topping; thawed OR |
| 1 |
pk |
Dream Whip; prepared |
INSTRUCTIONS
Prepare the orange, cherry and lime Jell-o's separately, dissolving each in
1 cup of the boiling water and adding 1/2 cup of the cold water. Pour each
flavor into separate 8" square pan. Chill until firm, at least 3 hours or
overnight. Cut into 1/2" cubes.
Mix crumbs with butter. Set aside about 1/4 cup for garnish, if desired,
and press remaining crumb mixture evenly over bottom and up sides to within
1" from top of 9" springform or tube pan. Chill. Dissolve lemon Jell-o and
sugar in 1 cup boiling water; add pineapple juice. Chill until slightly
thickened. Blend in whipped topping. Fold in Jell-o cubes. Spoon into
crumb-lined pan. Chill overnight or until firm. Just before serving, run a
spatula around sides of pan; then gently remove sides. Garnish with
reserved crumbs or with additional whipped topping and flaked coconut,
tinted, if desired. NOTES
: This is one of my family's favorite desserts. You can change the Jell-o
flavors and/or tint the Cool Whip with food coloring, for different
holidays, e.g., red and green for Christmas. Can easily be made with
sugar- free Jell-O and Lite Cool Whip topping.
Recipe by: Jell-O / Pamela Creeden
Posted to MC-Recipe Digest V1 #952 by Creedenite <Creedenite@aol.com> on
Dec 11, 1997
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