Post by cuteascountry_Shortcake on Sept 21, 2005 21:05:30 GMT -6
Submitted by:Kathy in Alabama
Stained Glass Fruit Salad
1 (6-ounce) box cherry gelatin
1 (6-ounce) box lime gelatin
1 (6-ounce) box orange gelatin
1 (6-ounce) box lemon gelatin
1 (20-ounce) can crushed pineapple, undrained
2 cups heavy cream
Dissolve cherry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water and pour into an 8-inch square pan. Refrigerate until firm. Repeat this same process with the lime and orange flavors only. In a small sauce pan, mix together the lemon gelatin with the undrained pineapple. Bring mixture to a boil, stirring, and cook 5 minutes. Set aside and allow to cool to room temperature until thickened. When cherry, lime, and orange gelatin are firm, cut into 1-inch cubes. Whip cream into stiff peaks, and fold it into the cooled lemon-pineapple mixture. Fold gelatin cubes into the whipped cream mixture. Pour the gelatin-cream mixture into a 9-inch tube pan. Chill for several hours before unmolding. Makes 8 to 10 servings.
Broken Glass Cake
24 graham crackers, crushed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 (3oz) package strawberry or cherry Jell-O
1 (3oz) package lemon Jell-O
1 (3oz) package lime Jell-O
1 cup pineapple juice
1/2 cup water
1 package Knox plain gelatin
1 package Dream Whip
1 cup crushed pineapple
Prepare each Jell-O flavor (strawberry or cherry, lemom & lime) according to package directions and pour into individual shallow pans (9 inch x 13 inch or so).
Chill until set.
Combine Knox plain gelatin with 1 cup hot pineapple juice, stir until gelatin is dissolved, Stir in 1/2 cup cold water, pour into shallow pan and chill until set. To make Graham Cracker Crust, combine graham cracker crumbs, sugar and melted butter.
Press into bottom of a 9 x 13 inch pan.
Prepare Dream Whip according to package directions.
When Jell-O and plain gelatin have set, cut into small pieces.
Fold into Dream Whip and add crushed pineapple.
Pour into graham cracker crust.
Chill until set.
Broken Glass Dessert
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3oz) strawberry jello
1 (3oz) lime jello
1 (3oz) orange jello
4 1/2 cups boiling water, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8oz) carton frozen whipped topping, thawed
Combine graham cracker crumbs, sugar and melted butter. Press into bottom of a 13 x 9 x 2 inch greased pan. Chill. Combine lime Jell-O with 1 1/2 cups boiling water, stir until Jell-O is dissolved.
Pour into an oiled 8 x 4 x 2 inch loaf pan and chill until very firm.
Repeat for strawberry and orange Jell-O. Soften the unflavored gelatin in cold water.
Boil pineapple juice and stir into unflavored gelatin. Set aside until slightly thickened.
Place whipping topping into a large bowl and fold in pineapple juice mixture. When flavored Jell-O's are firm, cut into 1 inch cubes and fold into whipped topping mixture.
Spoon over crust
Chill at least 2 hours before serving.
Crown Jewel Dessert
Three 3 oz. packages of flavored gelatin (such as, orange, lime, strawberry or cherry).
1 (3oz) package lemon gelatin
water
1 cup hot pineapple juice
1 3/4 cup whipped topping
Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2 inch cubes.
Dissolve the lemon gelatin in the hot pineapple juice, and then add ½ cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes.
Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan, or Jell-O mold or bundt pan. Chill until firm, at lease 4 hours. Unmold and cut into slices.
Makes 10 to 12 servings.
Stained Glass Fruit Salad
1 (6-ounce) box cherry gelatin
1 (6-ounce) box lime gelatin
1 (6-ounce) box orange gelatin
1 (6-ounce) box lemon gelatin
1 (20-ounce) can crushed pineapple, undrained
2 cups heavy cream
Dissolve cherry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water and pour into an 8-inch square pan. Refrigerate until firm. Repeat this same process with the lime and orange flavors only. In a small sauce pan, mix together the lemon gelatin with the undrained pineapple. Bring mixture to a boil, stirring, and cook 5 minutes. Set aside and allow to cool to room temperature until thickened. When cherry, lime, and orange gelatin are firm, cut into 1-inch cubes. Whip cream into stiff peaks, and fold it into the cooled lemon-pineapple mixture. Fold gelatin cubes into the whipped cream mixture. Pour the gelatin-cream mixture into a 9-inch tube pan. Chill for several hours before unmolding. Makes 8 to 10 servings.
Broken Glass Cake
24 graham crackers, crushed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 (3oz) package strawberry or cherry Jell-O
1 (3oz) package lemon Jell-O
1 (3oz) package lime Jell-O
1 cup pineapple juice
1/2 cup water
1 package Knox plain gelatin
1 package Dream Whip
1 cup crushed pineapple
Prepare each Jell-O flavor (strawberry or cherry, lemom & lime) according to package directions and pour into individual shallow pans (9 inch x 13 inch or so).
Chill until set.
Combine Knox plain gelatin with 1 cup hot pineapple juice, stir until gelatin is dissolved, Stir in 1/2 cup cold water, pour into shallow pan and chill until set. To make Graham Cracker Crust, combine graham cracker crumbs, sugar and melted butter.
Press into bottom of a 9 x 13 inch pan.
Prepare Dream Whip according to package directions.
When Jell-O and plain gelatin have set, cut into small pieces.
Fold into Dream Whip and add crushed pineapple.
Pour into graham cracker crust.
Chill until set.
Broken Glass Dessert
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter or margarine, melted
1 (3oz) strawberry jello
1 (3oz) lime jello
1 (3oz) orange jello
4 1/2 cups boiling water, divided
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 (8oz) carton frozen whipped topping, thawed
Combine graham cracker crumbs, sugar and melted butter. Press into bottom of a 13 x 9 x 2 inch greased pan. Chill. Combine lime Jell-O with 1 1/2 cups boiling water, stir until Jell-O is dissolved.
Pour into an oiled 8 x 4 x 2 inch loaf pan and chill until very firm.
Repeat for strawberry and orange Jell-O. Soften the unflavored gelatin in cold water.
Boil pineapple juice and stir into unflavored gelatin. Set aside until slightly thickened.
Place whipping topping into a large bowl and fold in pineapple juice mixture. When flavored Jell-O's are firm, cut into 1 inch cubes and fold into whipped topping mixture.
Spoon over crust
Chill at least 2 hours before serving.
Crown Jewel Dessert
Three 3 oz. packages of flavored gelatin (such as, orange, lime, strawberry or cherry).
1 (3oz) package lemon gelatin
water
1 cup hot pineapple juice
1 3/4 cup whipped topping
Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2 inch cubes.
Dissolve the lemon gelatin in the hot pineapple juice, and then add ½ cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes.
Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan, or Jell-O mold or bundt pan. Chill until firm, at lease 4 hours. Unmold and cut into slices.
Makes 10 to 12 servings.
