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Gelatin: Crown Jewel Dessert

Source of Recipe

Joys of Jello, 1963 /posted by Becky at Mimi's Exchange


List of Ingredients

3 oz pkg orange jell-o
3 oz pkg cherry jell-o
3 oz pkg lime jell-o
3 c boiling water
2 c cold water
1 c pineapple juice
1/4 c sugar
3 oz pkg lemon jell-o
1 1/2 c graham cracher crumbs (or 16 to 18 ladyfingers, split, to line pan)
1/3 c melted butter or margarine (do not use with ladyfingers)
2 envelopes Dream whip Dessert topping mix or 2 c whipping cream




Recipe

Prepare the three flavors of jell-o separately, using 1 c boiling water and 1/2 c 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 jell-o in hot juice, then add 1/2 c cold water.
Chill until slightly thickened.
Meanwhile, mix crumbs and butter; press into bottom of 9-inch springform pan. If desired, press part of the crumbs on the sides of the pan.

Cut the firm jellos into 1/2 inch cubes.
Prepare dream whip as directed on package or whip the cream; blend with lemon jell=o.
Fold in gelatin cubes and pour into prepared pan.
Chill at least 5 hours or over night.
Run knife or spatula between sides of dessert and pan, then remove sides of pan before serving.
If desired, spread additional topping or whipped cream on top and sides.
16 servings.
NOTE: other flavors of jell-o may be used.

Additonal Crown Jewel options -
Crown Jewel Pie:
Prepare as directed for crown jewel dessert, pouring mixture into 2 ladyfinger or crumb lined 9 inch pie pans.

Crown Jewel Cheese Dessert:
Beat 6 oz cream cheese with 1/4 c milk until soft and fluffy. Use this mixture to replace the dream whip or whipped cream.


Crown Jewel Mold:
Preapre dessert, omitting crumb mixture and pouring into a 3 quart mold or 9 inch spring form pan without crumbs).