Description:

Colorful, light dessert perfect for summer days!

Source:

susanm

Serves/Makes:12

Ingredients

• 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

Preparation

• 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.

Comments

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.