Crown Jewel Dessert Recipe
Ingredients
| Lime gelatin package | 1 | |
| Gelatin package | 1 | |
| Gelatin package | 1 | |
| Boiling water | 3 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Pineapple juice | 1 Cup (16 tbs) | |
| Gelatin package | 1 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| 18 whole ladyfingers, split | ||
| package | 2 | |
| Dream Whip | ||
| Cold milk | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
Directions
Prepare the lime, orange and cherry gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each flavor.
Pour into separate 8x8-inch glass dishes.
Chill until firm.
Cut into 1/2 inch cubes.
Heat the pineapple juice in a saucepan; bring to the boiling point.
Remove from heat.
Add the dry lemon gelatin mix and sugar and stir until dissolved.
Stir in the 1/2 cup cold water.
Chill until syrupy.
Line the bottom and side of a 9-inch springform pan with ladyfingers.
Prepare the Dream Whip with milk and vanilla using the package directions.
Fold into the syrupy lemon gelatin.
Fold in the gelatin cubes.
Pour into a 9 inch springform pan.
Chill, covered, for 5 to 10 hours.
Pour into separate 8x8-inch glass dishes.
Chill until firm.
Cut into 1/2 inch cubes.
Heat the pineapple juice in a saucepan; bring to the boiling point.
Remove from heat.
Add the dry lemon gelatin mix and sugar and stir until dissolved.
Stir in the 1/2 cup cold water.
Chill until syrupy.
Line the bottom and side of a 9-inch springform pan with ladyfingers.
Prepare the Dream Whip with milk and vanilla using the package directions.
Fold into the syrupy lemon gelatin.
Fold in the gelatin cubes.
Pour into a 9 inch springform pan.
Chill, covered, for 5 to 10 hours.
Chef
