Whipped Cream Jewels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs |
| 2 | T | Sugar |
| 1/4 | c | Butter, softened |
| 1 | 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 | t | Vanilla |
| 1/3 | c | Plus 2 T. sugar |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 1869
Calories From Fat: 411
Total Fat: 46.7g
Cholesterol: 122mg
Sodium: 812.8mg
Potassium: 1115.6mg
Carbohydrates: 360.7g
Fiber: 4.8g
Sugar: 345.6g
Protein: 17.6g