1 pk Lemon jelly powder 1 pk Unflavoured gelatin
1 pk Lime jelly powder 1/4 c Cold water
1 pk Cherry or raspberry jelly 1 c Pineapple juice
Powder 2 c Whipping cream
3 c Boiling water 1/2 c Sugar
1 1/2 c Graham wafer crumbs 1 ts Vanilla
1/4 c Margerine or butter
Lightly grease 3 8 inch round pans. Dissolve each package of jelly
powder in 1 cup of boiling water and pour each flavour into a
seperate pan. Chill several hours until set. Cut into 1/2 inch
cubes. Mix together graham wafer crumbs and sugar. Add melted butter
and stir until well blended. Reserve 1/2 cup of crumbs and pat
remaining onto the bottom of a spring form pan. Bake 10 minutes at
375. Cool Soften gelatin in 1/4 cup cold water for 5 minutes. Heat
pineapple juice to boiling. Stir soften gelatin into pineapple juice
and stir until completely dissolved. Cool In a large bowl whip cream
until stiff, beat in sugar and vanilla. Fold cooled pineapple juice
into whip cream and then carefully fold in jelly cubes. Pour mixture
onto graham crumb base and sprinkle remaining crumbs on top. Cover
and chill 6 to 12 hours. * CROSSPOSTED
Yields
12 servings