Cut Glass Dessert
Yield
10 servingsPrep
20 minCook
10 minReady
?Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ⅔ | cups |
vanilla wafer crumbs
|
* |
| ¼ | cup |
sugar
|
|
| 1 | cup |
pecans
finely chopped |
|
| 8 | tablespoons |
butter
|
|
| filling | |||
| 3 | packages |
jello
complimentary colors and flavors |
|
| 3 | ounces |
jello
lemon |
|
| 1 | cup |
pineapple juice
hot |
|
| ½ | cup |
water
cold |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
pineapple
crushed, drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 394 | ml |
vanilla wafer crumbs
|
* |
| 59 | ml |
sugar
|
|
| 237 | ml |
pecans
finely chopped |
|
| 1.2E+2 | ml |
butter
|
|
| filling | |||
| 3 | packages |
jello
complimentary colors and flavors |
|
| 86.7 | ml/g |
jello
lemon |
|
| 237 | ml |
pineapple juice
hot |
|
| 118 | ml |
water
cold |
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
pineapple
crushed, drained |
*
|
Directions
CRUST: Preheat oven to 375℉ (190℃).
Combine vanilla wafer crumbs, sugar, and pecans.
Cut in butter.
Press into 9 X 13-inch pan.
Bake 8 to 10 minutes.
FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package.
When set, cut into ½-inch cubes.
Dissolve lemon Jell-O in hot pineapple juice, then add ½ cup cold water.
Place in refrigerator until it starts to set.
Whip cream.
Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O.
Fold in the Jell-O cubes and pour into crust.
Chill about 1 hour before serving.
