CRACKED ICE DESSERT Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pkgs. variety of Jello Gelatin (lime, orange, black cherry, raspberry)
1 1/3 c. water for each box of jello
1 c. pineapple juice and 1/2 c. water
1 pkg. of KNOX unflavored Gelatin
1 pt. whipping cream
24 graham crackers (2 squares) or 12 (4 squares)
1/2 c. melted butter
1/2 c. sugar
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Directions: |
Directions:First- Mix individual boxes of 4 flavors of gelatin using only 1-1/2 cups water. Chill to firm using shallow dishes so that when firm, jello can be cut into 1x1 cubes. Then: Boil 1 cup pineapple juice and 1/2 cup water and add to 1 pkg. of KNOX unflavored Gelatin. Put in refrigerator to chill, only to partial congeal not fully firm. Next make your graham cracker crust by crushing 24 graham crackers (2 squares) or 12 (4 squares). Add 1/2 cup melted butter and 1/2 cup sugar. MIx well and spread onto bottom of large
dessert/cake pan at least three inch deep pan. Save some crumbs for top of dessert. Mix 1 pint of whipping cream until it starts to get fluffy, slowly add the partially congealed pineapple flavored gelatin to whipping cream and continue to whip until light and fluffy. Cut jello flavors into cubes and gently fold into whip cream mixture. Spoon into the graham cracker cake pan. Top with remaining crumbs and let chill for at least one hour. YUM |
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Personal
Notes: |
Personal
Notes: I use sugar free jello(always). I have found that in a pinch you can use pre-made gelatin cups from the grocery and slice them into cubes. Recently I discovered you can purchase cubed gelatin in the refrigerator section above the gelatin cups. I have also on occasion used Cool whip in place of whipping cream. It works, cuts calories and fat. It does however change the taste of recipe a bit. Lastly, I never add sugar to my graham cracker crusts. They don't need it. The recipe is written as my grandmother had intended and lovingly made for special occasions.
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