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Prep Time

Prep Time

1 hr

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Total Time

9 hr

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Calories per serving


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Ingredients (12)
  • 1 once unflavored gelatin
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 can (20 oz.) Canned Pineapple Tidbits in 100 Pineapple Juice
  • 1 pkg (3oz.) lime flavored gelatin
  • 1 pkg (3oz) cherry flavored gelatin
  • 3 cups boiling water, divided
  • 1 cup graham cracker crumbs
  • 1/2 teaspoon Salt
  • 1/4 cup butter or margarine, melted
  • 3/4 cup sugar
  • 1/4 cup cold water
  1. Combine 1 (1/4 oz.) envelope unflavored gelatin, lime gelatin, and 1-1/2 cups boiling water. Stir until dissolved. Pour mixture into 8”x 8” baking pan. Repeat with cherry gelatin and pour into a separate 8” x 8” baking pan. Chill until firm.
  2. Cut gelatin into 1/2” squares. Unmold by dipping pan in hot water for 10 seconds and tipping pan onto a sheet tray. Chill gelatin until ready to use.
  3. Preheat oven to 350°F. Combine graham cracker crumbs, salt, butter, and 1/4 cup sugar in a bowl. Stir well. Press mixture into bottom of a 10-inch springform pan. Bake 10 min. or until golden. Allow to cool completely.
  4. Combine reserved pineapple juice and cold water in a small saucepot. Sprinkle remaining unflavored gelatin packet over juice mixture. Heat mixture over low-medium and stir to dissolve gelatin. Chill mixture for 30 minutes or until the consistency of egg whites.
  5. Combine cream, vanilla, and remaining 1/2 cup sugar in a large mixing bowl. Beat cream to stiff peaks. Fold in chilled pineapple juice mixture until fully incorporated.
  6. Reserve about 1/4 of the pineapple tidbits and 1/4 of the gelatin cubes for garnish. Fold remaining pineapple and gelatin cubes into whipped cream mixture. Spoon mixture into crust, tapping the pan to remove air bubbles.
  7. Top cake with reserved pineapple tidbits and gelatin cubes. Chill overnight, about 8 hours.