Crown Jewel Dessert Recipes

CROWN JEWEL DESSERT

Steps:

• Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
• Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.
• Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.
• Unmold dessert onto plate; top with remaining COOL WHIP.

CROWN JEWEL GELATIN PIE

Steps:

• In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and black cherry gelatin, using two more loaf pans. Refrigerate until firm, about 2 hours. Cut each into 1/2-in. cubes. , In a saucepan, combine the pineapple juice and sugar. Bring to a boil. Add strawberry gelatin and stir until dissolved. Add remaining cold water. Transfer to large bowl. Refrigerate until thickened but not firm, about 1-1/4 hours. , In a large bowl, beat cream until soft peaks form. Fold whipped cream into strawberry gelatin mixture. Gently stir in cubed gelatin. Spoon mixture into crust. Refrigerate until firm, about 2 hours.

JELL-O CROWN JEWEL DESSERT

Steps:

• Prepare strawberry and lime jelly powders separately, as directed on package, reducing cold water to 1/2 cup for each. Pour each into an 8-inch square pan. Chill until set, about 1 hour.
• Prepare strawberry-kiwi jelly powder as directed on package reducing cold water to 1/2 cup. Chill unitl thickened.
• Trim lady fingers about 1/4 inch from bottom end so they will stand. Line the sides of a 9-inch springform pan with ladyfingers.
• Fold topping into slightly thickened strawberry-kiwi jelly; gently fold in red and green jelly, cut into 1/2 inch cubes.
• Carefully spoon in to pan. Chill until firm, about 4 hours or overnight.

CROWN JEWEL DESSERT

Steps:

• prepare the three flavors of gelatin separately, using l 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 combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened (about l hr. l5 minutes.) Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts).
• Cut the firm gelatins into 1/2 inch cubes.
• Then prepare whipped topping mix as directed on package,blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours or overnight.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.
• (This makes two if you use store bought crusts).
• ---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.

CROWN JEWEL DESSERT

Steps:

• 1. Prepare lime, orange, and 1 package of strawberry jello separately as directed on packages, using 1 cup of boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8 inch square pans. Refrigerate 4 hours or until very firm. Cut into 1/2 inch cubes, measure 1 1/2 cups of each flavor. Use the remaining gelatin cubes for garnish if desired or for snacking. Stir 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in 1/2 cup cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9 x 5 inch loaf pan. Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. * Or use any 3 different flavors of Jello gelatin to your liking.
• 2. I sometimes make it in a deeper large round cake pan to change the shape and use a graham cracker pie crust base.