Prep 2 hrs
Cook 30 mins
This makes for a very pretty presentation.
- 4 (3 ounce) packages Jello gelatin, different flavors
- 0.25 (1 ounce) package unflavored gelatin
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
- 1 cup pineapple juice
- 1 cup powdered sugar
- ladyfinger, as needed (sponge cakes)
- 1 (8 ounce) jar lemon curd
- Make up the flavored jello's, following the directions on each box, but using only 1 1/2 cups water for each flavor.
- Pour each flavor into a different flat container (such as an 8 inch square cake pan). Put all of the containers into the fridge to chill until firm. Take a knife and cut the jello into small cubes, but do not remove the jello from their pans yet.
- Dissolve the unflavored gelatin in 1/2 cup hot water. Add the vanilla, juice and sugar. Cool until thickened. Fold in the whipped cream.
- Add the jello cubes to the whipped cream mixture and gently stir to mix, until everything is well combined. Chill while working on the crown.
- Once the jello mixture is ready, take an 8 inch spring form pan and lightly butter it, and then put lady fingers together vertically around the edge of the pan, "glueing" them together with the lemon curd.
- Put additional lady fingers down horizontally to form a bottom, cutting to fit.
- Place the jello mixture into the "crown.".
- Chill in the fridge until serving time. Unmold just before serving.
- Variations: Instead of using lady fingers and making up a crown, mix together 1 1/2 cups graham cracker crumbs, 1/2 cup powdered sugar and 8 Table. of melted butter. Pat the mixture in the bottom of a 9" x 13 " pan and place the jello mixture on top of the crumb crust. Chill until serving time. Another variation is to just make up the jello and whipped topping mixture without the lady fingers or the crumb crust and put into a clear container until serving time. This last variation would be more of a salad, rather than a dessert. Sometimes this recipe is also called broken glass jello or Tiffany glass jello.