Whipped cream jewels

Yield: 1 Servings

Measure Ingredient
1½ cup Graham cracker crumbs
2 tablespoons Sugar
¼ cup Butter; softened
1 pack (3oz) each red; green, and yellow flavored gelatin.
1 \N Envelope; (7g) unflavored gelatin
1 cup Fruit juice; (orange or pineapple), heated
2 cups Heavy sweet cream
1 teaspoon Vanilla
⅓ cup Plus 2 T. sugar



Crust: Combine ingredients and press ⅔ into an 8 or 9" spring form. Chill while you make the filling.

Filling: Prepare individually the 3 packages of flavored gelatin using 1½ C. water for each. Pour into shallow pans and allow to congeal several hours or overnight. Soften unflavored gelatin in 1 T cold water and add to heated fruit juice. Stir to dissolve. Cool. Beat cream with sugar and vanilla til stiff. Fold juice into cream. Cut jello into cubes. Fold into cream mixture. Pour into spring form and sprinkle with remaining crumbs.

Refrigerate until firm.

Posted to JEWISH-FOOD digest by Howard & Alice Rosenthal <bunyip@...> on May 20, 1998

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