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Crown Jewel Gelatin Pie

"This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make. The rich stained-glass look of gelatin cubes adds a festive note." —Elaine Augustine, Manchester, Connecticut
  • Total Time
    Prep: 15 min. Cook: 10 min. + chilling
  • Makes
    2 pies (6-8 servings each)

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

  • In a small bowl, dissolve raspberry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-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.
  • 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 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.
Nutrition Facts
1 piece: 249 calories, 12g fat (6g saturated fat), 27mg cholesterol, 159mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 3g protein.

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