Ingredients
- 1-1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 package (3 ounces) lime gelatin
- 1 package (3 ounces) strawberry gelatin
- 1 package (3 ounces) orange gelatin
- 4-1/2 cups boiling water, divided
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup DOLE® Canned 100% Pineapple Juice
- 1 carton (8 ounces) frozen whipped topping, thawed
Directions
- In a tiny bowl, soften unflavored gelatin in cold water for five minutes. In a tiny saucepan, bring pineapple juice to some boil. Stir in unflavored gelatin until dissolved. Transfer to some large bowl put aside until slightly thickened.
- Meanwhile, combine the crumbs, sugar and butter press right into a
- greased 13-in. x 9-in. dish. Chill. Combine lime gelatin and 1-1/2 cups boiling water stir until gelatin is dissolved. Pour into an buttered 8-in. x 4-in. loaf pan chill until very firm.
- Repeat with strawberry and orange gelatins. Inside a large bowl, lightly fold whipped topping into pineapple juice mixture. When flavored gelatins are firm, reduce 1-in. cubes lightly fold into whipped topping mixture. Spoon over crust. Chill not less than 2 hrs. Yield: 12-16 servings.
Initially printed as Damaged Glass Dessert in Taste of Home April/May 1997, p18