Meals Matter

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Contributed By: stacyw
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Ingredients

3 large pkg. Jello of different colors

1 1/4 cup Hot water for each package

1 Envelope plain gelatin

1/2 cup Cold water

3/4 cup Hot pineapple juice

2 cups Heavy cream

1 tsp Vanilla

Preparation

1. Prepare jello as directed in cake pans; allow to cool in refrigerator. Once jello is set, dice tinto small pieces and set aside.

2. Soften plain gelatin in water, then dissolve that mixture in hot pineapple juice. Set aside to cool.

3. Whip heavy cream, adding sugar when almost done. Add vanilla; fold in pineapple juice and diced jello.

4. Place cream mixture into pie crust. Allow to chill for 6-12 hours in refrigerator to set.

Cook's Notes

This is a light, refreshing dessert! Great for summertime.

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