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- Colorful, light dessert perfect for summer days!
- Graham Cracker Crust:
- 24 graham crackers, crushed
- 1/2 cup (125 ml) unsalted butter, melted
- 1/2 sugar
- 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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