Shimmer Jelly Pie Recipe

–  Prepare jelly mixes in 3 separate, large bowls, using only 1 1/2 cups (375 ml) water instead of 2 cups (500 ml) as indicated on package directions. Jelly will fill 1/4 inch (1.25 cm) at the bottom of each bowl. Refrigerate. When jelly is firm, cut into cubes.
–  Meanwhile, in a saucepan, boil pineapple juice, add lemon-flavored jelly powder and dissolve completely. Add 1/2 cup (125 ml) cold water, stir and refrigerate until mixture becomes a thick syrup.
–  In a bowl, prepare whipped cream according to package directions. Add pineapple-lemon mixture and jelly cubes to whipped cream.
–  Pour entire mixture into pie crust.
–  Cover with whipped cream. Refrigerate 3 hours, then serve.
–  Reserve some jelly cubes of all colors to garnish, as shown here.