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1 package (3 oz.) each Jell-O Orange, Cherry, and Lime Gelatins
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package (3 oz.) Jell-O Lemon Gelatin
1 1/2 cups graham cracker crumbs *
1/3 cup melted butter or margarine *
2 envelopes Dream Whip Whipped Topping Mix or 2 cups whipping cream
(*) Or use 16 to 18 ladyfingers, split, to line pan instead of crumb-butter mixture.
Prepare the three flavors of gelatin separately, using 1 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 mix pineapple juice and sugar. Heat until sugar is dissolved.
Remove from heat. Dissolve lemon gelatin in the hot juice; then add l/2 cup
cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter;
press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs
on sides of pan.)
Cut the firm gelatins into 1/2-inch cubes. Then prepare whipped topping
mix as directed on package or whip the cream; blend with lemon gelatin. Fold in
gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife
or spatula between sides of dessert and pan, and remove sides of pan before
serving. If desired, spread additional prepared whipped topping or whipped cream
on top and sides. Makes 16 servings.
NOTE: Other Jell-O Gelatin fruit flavors may be used instead of those suggested
in recipe, forming any combination of colors desired. For instance, make all the
cubes of Jell-O Black Raspberry or Lime Gelatin and substitute Jell-O Strawberry
Gelatin for the lemon gelatin.
Variation: Crown Jewel Pie
Prepare Crown Jewel Dessert, pouring mixture into 2 ladyfinger- or crumb-lined
9-inch pie pans. (To line pie pans with ladyfingers, use about 18 ladyfingers, split.
Line the bottoms of the pans; then cut remaining ladyfingers in half crosswise and
line the sides of the pans.)
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