1 oz lemon jello, or orange jello
1 oz lime jello
1 oz cherry jello, raspberry, or strawberry jello
Filling:
1 oz unflavored gelatin
¼ cup cold water
1 cup pineapple juice, hot
2 cups whipping cream
½ cup sugar
1 tsp vanilla
Crust:
2 graham crackers
½ cup soft margarine
½ cup sugar
For Jello:
Make the three kinds of jello, dissolving each in 1 and ½ cup hot water.
Set into separate square or cake pans for thin layer of jello and chill until firm, or overnight.
For Crust:
Crush graham crackers.
Mix with butter and sugar.
Line a spring-form pan or pie dish with mixture.
Set aside some of the crumb mixture, this will later be used as a topping.
Place the crumb base in the fridge so that it starts to harden.
For Filling:
Soften unflavored gelatin in cold water, then dissolve in hot pineapple juice.
Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling.
When cool, fold into whipped cream.
Cut flavored jello into small ½ inch cubes; fold into filling.
Pour into pan over crust and sprinkle with remaining crust mixture.
Chill six to eight hours or overnight.
Sugar: 19g
:
Calcium: 25mg
Calories: 244kcal
Carbohydrates: 21g
Cholesterol: 41mg
Fat: 17g
Fiber: 1g
Iron: 1mg
Potassium: 48mg
Protein: 3g
Saturated Fat: 8g
Sodium: 119mg
Vitamin A: 691IU
Vitamin C: 2mg
