Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Fruit Juice | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Crust:
- 1 1/2 C. graham cracker crumbs
- 2 T sugar
- 1/4 C butter, softened
- Filling:
- 1 package (3 oz) each red, green, and yellow flavored gelatin
- 1 envelope (7g) unflavored gelatin
- 1 C. fruit juice (orange or pineapple), heated
- 2 C. heavy sweet cream
- 1 t. vanilla
- 1/3 C plus 2 T. sugar
- =
Directions
Crust: Combine ingredients and press 2/3 into an 8 or 9" springform pan. Chill while you make the filling.
Filling: Prepare individually the 3 packages of flavored gelatin using 1- 1/2 C. water for each. Pour into shallow pans and allow to congeal several hours or overnight. Soften unflavored gelatin in 1 T cold water and add to heated fruit juice. Stir to dissolve. Cool. Beat cream with sugar and vanilla til stiff. Fold juice into cream. Cut jello into cubes. Fold into cream mixture. Pour into springform pan and sprinkle with remaining crumbs. Refrigerate until firm.