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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make, notes Elaine Augustine from Manchester, Connecticut. The rich stained-glass look of gelatin cubes adds a festive note. Ingredients:
1 package (3 ounces) raspberry gelatin |
3 cups boiling water, divided |
2 cups cold water, divided |
1 package (3 ounces) lime gelatin |
1 package (3 ounces) black cherry gelatin |
1 cup pineapple juice |
1/4 cup sugar |
1 package (3 ounces) strawberry gelatin |
1-1/2 cups heavy whipping cream |
2 graham cracker crust (9 inches) |
Directions:
1. In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-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.
2. 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.
3. 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. Yield: 2 pies (6-8 servings each).
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