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Crown Jewel Dessert Recipe

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This recipe for Crown Jewel Dessert, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, April 7, 2008


1 pkg (3 oz) each orange, cherry and lime Jello
4 c boiling water, divided
1 1/2 c cold water
1 pkg (3oz.) lemon Jello
1/4 c sugar
1/2 c pineapple juice
2 envelopes Dream Whip
1 1/2 c graham cracker crumbs
1/3 c melted butter

Prepare the first three flavors of Jello separately (orange, cherry & lime), using 1 c boiling water and 1/2 c cold water for each. Pour each flavor into a separate 8" square pans. Chill until firm (or overnight).

Combine lemon Jello, sugar and remaining 1 c boiling water; stir until gelatin and sugar are dissolved. Stir in pineapple juice. Chill until slightly thickened.

Meanwhile, if making crust, mix graham cracker crumbs and melted butter. Firmly press into bottom and slightly up the sides of a 9" spring foam pan.

Cut the firm gelatins into 1/2" cubes. Prepare Dream Whip according to package directions. Blend Dream Whip with lemon Jello mixture. Fold in gelatin cubes. Pour into pan (or crust) and chill for at least 5 hours, or overnight.

Continued - Crown Jewel Dessert

If using spring form pan, run knife or spatula between sides of pan and remove sides.

Note: Another variation is to line spring form pan with 16 to 18 lady fingers. (Liz doesn't like this variation, just in case you wanted to know.)

Personal Notes:
Personal Notes:
THis was Liz's FAVORITE dessert growing up. She requested it every year on her birthday. Sorry Mom!!

Note: You can use prepared 9" graham cracker crumb crust in place of graham cracker crumbs and butter. You can also just forgo the crust and chill the mixture in a bowl and serve as you would pudding.




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