CROWN JEWEL DESSERT
Make and share this Crown Jewel Dessert recipe from Food.com.
Provided by Ellen Brody
Categories Pie
Time 6h
Yield 2 store boughten graqham crust, 16 serving(s)
Number Of Ingredients 12
Steps:
- prepare the three flavors of gelatin separately, using l cup boiling water and 1/2 cup cold water for each.
- Pour each flavor into an 8 inch square pan.
- Chill until firm or overnight.
- Then combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved.
- Stir in pineapple juice.
- Chill until slightly thickened (about l hr. l5 minutes.) Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts).
- Cut the firm gelatins into 1/2 inch cubes.
- Then prepare whipped topping mix as directed on package,blend with lemon gelatin.
- Fold in gelatin cubes.
- Pour into pan.
- Chill at least 5 hours or overnight.
- If desired, spread additional prepared whipped topping or whipped cream on top and sides.
- (This makes two if you use store bought crusts).
- ---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.
CROWN JEWEL DESSERT
Long live the queen of desserts - Crown Jewel Dessert! Orange, lime and strawberry gelatin cubes suspended in creamy pink gelatin is a dessert classic. When sliced, this Crown Jewel Dessert shimmers like jewels.
Provided by My Food and Family
Categories Home
Time 9h30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
- Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.
- Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.
- Unmold dessert onto plate; top with remaining COOL WHIP.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JELL-O CROWN JEWEL DESSERT
This is such a delicious dessert to have for a family gathering - Do not add fresh kiwi to jelly as it will not set. Use your favorite flavours of Jell-o jelly powder to create your own flavour combination, if desired.
Provided by Chef mariajane
Categories Gelatin
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare strawberry and lime jelly powders separately, as directed on package, reducing cold water to 1/2 cup for each. Pour each into an 8-inch square pan. Chill until set, about 1 hour.
- Prepare strawberry-kiwi jelly powder as directed on package reducing cold water to 1/2 cup. Chill unitl thickened.
- Trim lady fingers about 1/4 inch from bottom end so they will stand. Line the sides of a 9-inch springform pan with ladyfingers.
- Fold topping into slightly thickened strawberry-kiwi jelly; gently fold in red and green jelly, cut into 1/2 inch cubes.
- Carefully spoon in to pan. Chill until firm, about 4 hours or overnight.
Nutrition Facts : Calories 158.7, Fat 4.1, SaturatedFat 3.1, Cholesterol 38, Sodium 119.2, Carbohydrate 28.3, Fiber 0.1, Sugar 23.8, Protein 2.9
CROWN JEWEL DESSERT
This is from a Jello Collection Cookbook I've had for quite a few years. It is really a great recipe and you will be asked for a copy of it many times. We love it although I don't make it very often.
Provided by Anna Mae Kantor
Categories Pies
Time 9h30m
Number Of Ingredients 8
Steps:
- 1. Prepare lime, orange, and 1 package of strawberry jello separately as directed on packages, using 1 cup of boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8 inch square pans. Refrigerate 4 hours or until very firm. Cut into 1/2 inch cubes, measure 1 1/2 cups of each flavor. Use the remaining gelatin cubes for garnish if desired or for snacking. Stir 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in 1/2 cup cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9 x 5 inch loaf pan. Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. * Or use any 3 different flavors of Jello gelatin to your liking.
- 2. I sometimes make it in a deeper large round cake pan to change the shape and use a graham cracker pie crust base.
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