Stained Glass Jello Dessert
Crust:
1-1/2 cups graham cracker crumbs
1/2 cups granulated sugar
1/4 cup melted butter
Filling:
1 1/2 cups whipping cream
1 cup pineapple juice
1/4 cup cold water
1/2 teaspoon vanilla extract
1 tablespoon gelatin (1 packet Knox)
3-4 cups cubed Jello
To prepare crust mix graham cracker crumbs,
sugar, and melted butter in a medium-sized bowl. Press into greased spring-form
pan. Bake in a 350F preheated oven for 10-13 minutes. Set aside to
cool completely.
To prepare Jello, mix the contents of Jello boxes
with one cup of boiling water. Stir to dissolve the Jello, and then pour
into a container to solidify. Repeat with required colors and flavors.
Placing the Jello in the fridge will speed the solidifying process up. Once
solid, cut Jello into small cubes.
In a small bowl, sprinkle the gelatin over the top
of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to
boiling.. Stir until gelatin is completely dissolved and remove from heat.
Add in the cold water, stir and allow the mixture
to cool to room temperature.
Whip cream and vanilla in a mixer until stiff peaks form. Slowly add
in cooled pineapple mixture, and whisk until combined.
Remove from mixer. Place Jello cubes into
the mixture stirring gingerly so not to cause the Jello to break up.
Pour filling into prepared crust. Place
pan into the refrigerator to solidify completely- between 6-8 hours or
overnight.
This dessert is best served within 2-3 days.