Crown Jewel Cake Recipe
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Crown Jewel Cake

1 small package (3 oz.) each Orange, Cherry, and Lime Gelatins
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package (3 oz.) Lemon Gelatin
1.5 cups graham cracker crumbs
1/3 cup melted butter or margarine
2 envelopes Dream Whip Dessert Topping Mix or 2 cups whipping cream
Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.

Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)

Cut the firm gelatins into 1/2-inch cubes. Then prepare dessert topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared dessert topping or whipped cream on top and sides.

Makes 16 servings.


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