Cut Glass Dessert Recipe - Cooking Index
Cut Glass Dessert Recipe - Cooking Index
| Crust | ||
| 1 2/3 cups | 243g / 8.6oz | Vanilla wafer crumbs |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 cup | 146g / 5.1oz | Pecans - finely chopped |
| 8 tablespoons | 120ml | Butter |
| Filling | ||
| 9 oz | 255g | Jell-o; - (3 pkgs.), * |
| 3 oz | 85g | Lemon jell-o - (1 pkg.) |
| 1 cup | 237ml | Pineapple juice - hot |
| 1/2 cup | 118ml | -- cold water |
| 1 cup | 237ml | Heavy cream |
| 1 cup | 146g / 5.1oz | Pineapple; crushed - drained |
* Select Packages of Jell-O in complimentary colors and flavors.
CRUST: Preheat oven to 375F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes.
FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package.
When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream.
Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O.
Fold in the Jell-O cubes and pour into crust.
Chill about 1 hour before serving.
Source:
The Joy of Cooking
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