05-18-2005, 12:55 PM
[size 1] (3 ounce) box lime gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
Water
34 single graham crackers
1/2 cup (1 stick) margarine
3/4 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 envelope unflavored gelatine
1 tablespoon cold water
1 large box whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
Make each box of lime, orange and cherry gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.
Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.
Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve gelatine in 1 tablespoon cold water and then mix gelatine with pineapple juice in a saucepan. Heat at medium temperature until pineapple juice mixture is hot, then set aside to cool.
Whip two 1.3-ounce envelopes of whipped topping with cold milk according to package directions. Fold in remaining 1/2 cup sugar and vanilla extract. Fold in cooled pineapple juice mixture, drained pineapple and gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.
Slice to serve.
Makes 10 to 12 servings. [/size]
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
Water
34 single graham crackers
1/2 cup (1 stick) margarine
3/4 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 envelope unflavored gelatine
1 tablespoon cold water
1 large box whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
Make each box of lime, orange and cherry gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.
Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.
Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve gelatine in 1 tablespoon cold water and then mix gelatine with pineapple juice in a saucepan. Heat at medium temperature until pineapple juice mixture is hot, then set aside to cool.
Whip two 1.3-ounce envelopes of whipped topping with cold milk according to package directions. Fold in remaining 1/2 cup sugar and vanilla extract. Fold in cooled pineapple juice mixture, drained pineapple and gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.
Slice to serve.
Makes 10 to 12 servings. [/size]