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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CROWN JEWEL DESSERT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Buss Estate in Irving, Texas in 1981. Ingredients:
1 small package lime gelatin |
1 small package orange gelatin |
1 small package cherry gelatin |
3 cups boiling water |
2 cups cold water |
1 cup pineapple juice |
1/4 cup sugar |
1 small package lemon gelatin |
18 whole lady fingers separated |
1 medium container frozen whipped topping thawed |
1 teaspoon vanilla extract |
Directions:
1. Prepare each gelatin separately with 1 cup boiling water and 1/2 cup cold water for each.
2. Pour into separate square pans and chill until firm then cut gelatin in 1/2 cubes.
3. Heat pineapple juice to boiling then remove from heat and add sugar and lemon gelatin.
4. Stir until dissolved then add remaining 1/2 cup cold water and chill until syrupy.
5. Line bottom and sides of 9 spring pan then set aside.
6. Add vanilla and syrupy lemon gelatin mixture to topping and pour into spring pan.
7. Chill 8 hours or overnight then remove sides of pan to serve.
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