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Categories:
crackers sugar unsalted butter boxes jello gelatin boiling water pineapple juice gelatin heavy cream vanilla salt
Viewed: 69 - Published at: 2 years agoIngredients
- 12 graham crackers (crushed fine)
- 34 cup sugar
- 5 tablespoons unsalted butter (melted & cooled)
- 2 (6 ounce) boxes Jello gelatin (1 raspberry & 1 berry blue)
- 6 cups boiling water
- 6 ounces pineapple juice
- 14 ounce gelatin (unflavored)
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 18 teaspoon salt
Method
- In 2 large bowls wisk each box of Jell-O with 3 cups boiling water until dissolved.
- Pour into 4 loaf pans and refrigerate until set, about 4 hours.
- Once Jell-O has solidified, cut into 1/2-inch cubes and keep chilled.
- Stir graham cracker crumbs, 1/4 cup of sugar and melted butter in bowl until it resembles wet sand.
- Press graham cracker mixture into bottom of lightly greased 9-inch springform pan and bake at 325 degrees until edges are golden brown, 12-15 minutes.
- Cool on wire rack.
- Combine 1/4 cup of pineapple juice and gelatin in bowl.
- Microwave, stirring occasionally until gelatin is dissolved, 1 to 3 minute.
- Slowly wisk in remaining pineapple juice.
- With an electric beater whip heavy cream, vanilla, salt and 1/2 cup sugar until stiff peaks form.
- Reduce speed to low and slowly add pineapple juice mixture until combined.
- Gently fold 3 loaf pans of Jell-O cubes into cream mixture.
- The extra pan of Jell-O cubes are for snacking.
- Scrape onto graham cracker crust in prepared sprigform pan and refrigerate overnight.
- Cook time for this recipe is chilling time.
