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Crown Jewel Gelatin Pie

By: Elaine Augustine

"'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.'"

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (3 ounce) package raspberry gelatin
3 cups boiling water, divided
2 cups cold water
1 (3 ounce) package lime gelatin
1 (3 ounce) package black cherry gelatin
1 cup pineapple juice
1/4 cup sugar
1 (3 ounce) package strawberry gelatin
1 1/2 cups heavy whipping cream
2 (9 inch) graham cracker crust

Directions

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. x 3-in. loaf pan coated with nonstick 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 chilled mixing 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.