1 small lemon jello
1 small lime jello
4 1/2 cups boiling water
1 package unflavored gelatin
1/4 cup cold water
24 squares graham crackers, crumbled
1/2 cup butter, melted
1/2 cup sugar
1 cup pineapple juice
1 pint Cool Whip®
Dissolve each package of Jello in 1 1/2 cups hot water. Pour each into a shallow pan and refrigerate until set. Mix cracker crumbs, butter and sugar, press into a 9x13 pan, reserve 1/4 cup of mixture. Dissolve 1 envelope unflavored gelatin in cold water. Heat pineapple juice in pan. When juice is hot (not boiling) stir in dissolved unflavored gelatin, remove from heat and let cool until slightly syrupy. When Jello is set cut into cubes. In bowl mix cool whip and juice mixture. Carefully blend Jello cubes and cool whip and pour over graham cracker crust. Sprinkle reserved graham cracker crumbs on top. Refrigerate overnight until set.
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