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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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JEWEL DESSERT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ritchie Estate in Arlington, Texas in 1984. Ingredients:
4 packages small gelatin various flavors with 1 being lemon |
3 cups boiling water |
1-1/2 cups cold water |
2 cups whipping cream |
1/4 cup granulated sugar |
1 cup pineapple juice |
1 graham cracker crust |
Directions:
1. Soak each package of gelatin separately in a little bit of cold water for 5 minutes.
2. Reserve lemon gelatin then dissolve the other 3 in separate bowls with 1 cup boiling water.
3. Add 1/2 cup cold water to each bowl and stir.
4. Pour into separate shallow pans and refrigerate to set.
5. Meanwhile whip cream.
6. Combine sugar with pineapple juice in saucepan and bring to boil.
7. Then add lemon gelatin and cool to syrup state.
8. Cut 3 pans of gelatin into cubes then fold lemon mixture into whipped cream then gelatin cubes.
9. Pour over graham cracker crust and refrigerate at least 4 hours.
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