Directions:
- Prepare the first three colors of jello using 1 cup boiling water and 1/2 cup cold water for each box.
- Pour each color into an 8-inch square pan and chill overnight; cut into cubes the next day.
- The following day:
- Dissolve the lemon Jell-O and sugar in 1 cup boiling water; stir in pineapple juice. Chill until slightly thickened, about 45 minutes.
- Prepare both envelopes of whipped topping as directed; blend into slightly thickened Jell-O.
- Fold in Jell-O cubes.
- Spoon into a 9-inch spring-form pan; chill overnight.
- To release from pan, run knife around pan and unlatch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.93 Kcal (1356 kJ) | ||
| Calories from fat | 286.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.79g | 49% | |
|---|---|---|---|
| Sodium | 80.26mg | 3% | |
| Potassium | 9.4mg | 0% | |
| Total Carbs | 3.71g | 1% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.49g | 3% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 196.76 Kcal (824 kJ) | ||
| Calories from fat | 173.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.31g | 49% | |
|---|---|---|---|
| Sodium | 48.75mg | 3% | |
| Potassium | 5.71mg | 0% | |
| Total Carbs | 2.25g | 1% | |
| Sugars | 2.13g | 14% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.91g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 7.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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