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Crown Jewel Cake Recipe

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This recipe for Crown Jewel Cake, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 packages (3 oz. each) gelatin (one each, Black Cherry, Lime and Strawberry)
3 c. boiling water
1 c. cold water
1 c. pineapple juice
c. sugar
1 pkg. (3 oz.) Raspberry gelatin
1 c. cold milk
1 tsp. vanilla
2 envelopes Dream Whip
Baker's Coconut

Directions:
Directions:
Prepare the first three flavors of gelatin separately, using 1 cup hot water and cup cold water for each. Pour into separate 8X8X2 inch pans and chill until firm (or overnight).
Mix pineapple juice and sugar; heat until sugar dissolves. Remove from heat and dissolve Raspberry gelatin in hot liquid. Add cup of the cold water. Chill just until syrupy.
Combine milk, vanilla, and Dream Whip in a bowl with narrow bottom. Blend; then beat until mixture forms soft peaks. Fold into the syrupy gelatin. Cut the firm Black Cherry, Strawberry, and Lime gelatin into cubes of about inch. Fold into Raspberry gelatin mixture. Pour into a 9 inch angel food cake pan. Chill 8 hours. Unmold. Spread tops and sides with additional prepared Dream Whip and sprinkle with Baker's coconut, tint pink, if desired.

Number Of Servings:
Number Of Servings:
Serves 14-16

 

 

 

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