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.