Shimmer Jelly Pie Recipe


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 Jelly powder9 Ounce (3 Packages, 3 Ounce / 85 Gram Each, Assorted Flavors)
 Pineapple juice250 Milliliter (1 Cup)
 Lemon jelly powder3 Ounce (1 Package / 85 Gram)
 Whipped cream16 Ounce (2 Package, 8 Ounce Each, Commercial)
 Graham wafer pie crust1 , baked


–  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.


Colleen Katie Wright profile page

Colleen Katie Wright says :

I also add a small tin of pineapple pieces to the pineapple juice/lemon jelly mix
Posted on: 28 December 2012 - 3:17am