Time 25m Yield 2 pies (6-8 servings each). Number Of Ingredients 10 Steps:
In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. , In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. , In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.
Time 1h Yield 10 to 12 servings Number Of Ingredients 14 Steps:
Make the colored gelatin: Lightly coat three 9-inch square cake pans with cooking spray. Combine the purple gelatin and 2 cups boiling water in a medium bowl; stir until dissolved. Pour into one of the prepared pans. Refrigerate until firm, about 2 hours. Repeat to make pans of red and pink gelatin. (You can make these in batches if you don¿t have three pans.) When all three colors are set, make the white gelatin: Sprinkle the unflavored gelatin over the cold water in a large bowl; let stand 1 minute. Add the boiling water and condensed milk and stir until dissolved. Let cool to room temperature, at least 20 minutes. Meanwhile, make the crust: Coat an 8-inch round cake pan with cooking spray, then line with plastic wrap, leaving an overhang; coat with more cooking spray. Pulse the chocolate cookies in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes. Generously coat two more 8-inch round cake pans with cooking spray; set aside. Loosen the edges of the purple gelatin with a knife and turn out onto a cutting board. Cut into 1/2- to 3/4-inch cubes and layer over the chocolate cookie crust. Cut the red and pink gelatin into cubes and layer each one in the remaining two pans. Divide the cooled white gelatin mixture among the three pans, pouring it over the cubes (about 2 cups per pan). Refrigerate until firm, about 4 hours. Make the whipped cream: Beat the heavy cream and confectioners’ sugar in a large bowl with a mixer until soft peaks form; set aside. Using the plastic wrap to help you, lift the purple gelatin cake out of the pan. Discard the plastic wrap and transfer the cake to a platter. Spread with a thin layer of whipped cream. Loosen the edges of the red gelatin cake with a knife and turn out of the pan; place on top of the purple cake and spread with more whipped cream. Remove the pink gelatin cake from the pan and place on top of the red cake. Cover the top and side of the cake with the remaining whipped cream.
Time 25m Yield 12 Number Of Ingredients 10 Steps:
In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. In a chilled mixing bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.
Time 6h Yield 2 store boughten graqham crust, 16 serving(s) Number Of Ingredients 12 Steps:
prepare the three flavors of gelatin separately, using l cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8 inch square pan. Chill until firm or overnight. Then combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened (about l hr. l5 minutes.) Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts). Cut the firm gelatins into 1/2 inch cubes. Then prepare whipped topping mix as directed on package,blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours or overnight. If desired, spread additional prepared whipped topping or whipped cream on top and sides. (This makes two if you use store bought crusts). ———CROWNJEWEL CHEESE DESSERT—– Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.
Time 9h30m Yield 16 servings Number Of Ingredients 6 Steps:
Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened. Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use. Unmold dessert onto plate; top with remaining COOL WHIP.
Time 25m Yield 12 Number Of Ingredients 10 Steps:
In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. In a chilled mixing bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.
