Tuesday, May 22, 2012


This is a dessert I used to make when my children, now in their forties, were young.  I had forgotten all about this recipe until I ran across it last week.  Now I am going to make it for my grandchildren!

1 pkg (4-serving size) each of orange, lime, & cherry gelatin
4 1/2 cups boiling water, divided
1 1/2 envelopes plain gelatin
1/2 cup cold water
1 cup sugar
1 stick butter
1 cup hot pineapple juice
20 graham crackers, crushed fine
1 pint whipping cream

In separate bowls, dissolve each of the flavored gelatins in 1 1/2 cups hot water; let stand a few minutes; pour into square pans and refrigerate until each is set.  When gelatins are set, continue with the recipe.

Dissolve the plain gelatin in the half cup of cold water; let stand.

Add half the sugar to the pineapple juice and pour over the plain gelatin; allow to cool.

Melt the butter.  Add the remaining half of the sugar to the crushed graham crackers and add to the melted butter; reserve a couple tablespoonsful of the mixture for topping.  Press the remaining crumb mixture onto the bottom of an angel food cake pan (or you may use a 9 x 13-inch pan).

Whip the cream, add the pineapple juice/gelatin mixture and mix well.

Cut the gelatins into small cubes, approximately 1/2-inch; add to the whipped cream mixture.  Spoon mixture into the cake pan over the crumb crust.  Sprinkle with the reserved topping and chill for several hours before cutting to serve.

Personal note: I have always used the oblong pan making mine in the oblong tupperware with the lid.  It is easy to cover and keep in the refrigerator.  However, I am sure the angel food cake pan would make a prettier presentation.

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