EVELYN'S JEWELED SALAD|
1 pkg. lemon Jell-O
1 pkg. cherry Jell-O
1 pkg. orange Jell-O
1 pkg. lime Jell-O
1 1/2 c. vanilla wafer crumbs
1/4 c. melted butter
1 c. pineapple juice
1/4 c. sugar
2 pkg. Dream Whip, whipped
Combine crumbs and butter. Press 1/2 of mixture into 9
x 11 x 2-inch pan. Prepare all Jell-O except lemon in separate
pans, using 1 cup hot water and 1/2 cup cold water for each.
Pour into separate pans which have been lightly greased with
Wesson oil. Place in refrigerator until firm. Heat pineapple
juice just to boiling point. Add sugar and lemon Jell-O. Add
1/2 cup cold water. Chill until syrupy. Then whip; fold into
Dream Whip which has been whipped. Add other Jell-Os which
have been cut into 1/2-inch squares.
Pour into pan which has half of the vanilla wafers
spread on the bottom; sprinkle other half of crumbs on top.
Place in refrigerator until firm. Cut into squares and serve.
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