Ike found this 1950's recipe in a cooking magazine and begged to make it. He did most of it and was very proud. It has 3 steps, easy steps.
Jello squares:
in pie plates prepare 3 boxes of jello with 1 1/2 cup water each. 2 red jellos (different red, cherry and strawberry) and one blue jello.
Let set until firm (we let them set overnight). Cut into cubes.
Into a springform pan press:
12 graham crackers made into crumbs in blender mixed with 1/4 cup sugar and 5 T melted butter.
Bake at 325 for 15 minutes.
White "Cake":
Whip 2 cups Cream , 1 t vanilla and 1/2 cup granulated sugar into soft peaks.
In a separate bowl, combine 1/4 cup pineapple juice and 1 packet unflavored gelatin in a bowl and microwave, stirring until dissolved. After dissolved, add another 1/2 cup pineapple juice.
Slowly add juice mix to whipped cream and then fold in the jello cubes. Pour all into the springform pan (over the crust) and refrigerate for 4 hours or 2 days.
We served it as a dessert on the 4th of July, but it could pass as a jello salad too.
4 comments:
Now that's just far too pretty to eat.
Di
The Blue Ridge Gal
you know... i am really not into stuff like this, but i would eat that. and i'm pretty sure i would really like it.
i don't own a springform pan, however. maybe you should just come make it for me. bring your springform.
Yum! Thank you for posting the recipe! I can't wait to try it. It would be fun to do in Christmas colors too!
I need to have it. Keep telling myself that I need to indulge one more time before I "really" stop with the sugar.
Got to have it.
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