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Crown Jewel Gelatin Pie

 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
12-18 ServingsPrep: 15 min. Cook: 10 min. + chilling

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 9-in. x 5-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. Yield: 2

2 of 2

Crown Jewel Gelatin Pie (continued)

Directions (continued)

  • pies (6-8 servings each).
Nutritional Facts: 1 serving (1 piece) equals 249 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 159 mg sodium, 34 g carbohydrate, trace fiber, 3 g protein.