CROWN JEWEL DESSERT RECIPES

Steps:

• Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8-inch square pan.
• Chill until firm, or overnight.
• Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened.
• Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)
• Cut the firm gelatins into 1/2-inch cubes.
• Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours, or overnight.
• Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.

Steps:

• Place 2 (3-ounce) packages cherry Jell-O in a large heatproof bowl. Add 1 cup boiling water and whisk until the gelatin is dissolved. Refrigerate until thickened slightly but not yet set, 8 to 12 minutes.
• Meanwhile, place 1/3 cup chopped walnuts in a small frying pan. Cook over medium heat, stirring frequently, until lightly toasted, about 6 minutes. Remove the pan from the heat and transfer the walnuts to a plate. Let the walnuts cool to room temperature. Finely chop 2 medium celery stalks (1 cup).
• When the gelatin is ready, add the walnuts, celery, 1 (14-ounce) can whole berry cranberry sauce, and 2 cups Greek yogurt or sour cream, and fold or whisk until evenly combined (it should be chunky with no visible white streaks). Pour into individual pudding glasses or a glass serving bowl. Cover the bowl(s) with plastic wrap and refrigerate until the salad is set, at least 25 minutes for individual servings or 1 hour 15 minutes for the large bowl, or preferably overnight.