Crown Jewel Dessert Recipe

From Dorothy McNett's Recipe Book.

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Crown Jewel Dessert

1 pkg (3 oz) each orange, cherry, and lime jello
3 cups boiling water
1 1/2 cups cold water

1 package (3 oz) lemon jello
1 cup boiling water
1/4 cup sugar
1/2 cup pineapple juice (not fresh)

16-18 ladyfingers or madeline cakes
2 cups whipping cream

Prepare the three flavors of jello separately, using 1 cup boiling water for each. Stir to dissolve jello. Add 1/2 cup cold water to each. Pour each flavor into an 8 inch square pan. Chill until firm. Then combine the lemon jello with 1 cup boiling water and sugar. Stir to dissolve. Stir in pineapple juice. Chill until slightly thickened, but not yet firm. Meanwhile, slice the ladyfingers or madelines and arrange standing along sides of a springform pan, using a little lemon curd if necessary to get them to stand still. Cut the 3 flavors of firm jellos into 1/2 inch cubes. Whip the cream. Blend the whipped cream into the lemon jello. Fold in the cubes. Pour into pan. Chill at least 5 hours or overnight. To serve, remove sides of springform pan. Slice and serve.

Recipe created 2002-11-04.

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