Rating: 3.25 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

This is the best and lightest dessert after a very filling meal...a major favorite at every party! Also very versatile! You can make it very festive by substituting different flavors for each holiday...use cherry and berry blue for the Fourth of July, orange and black cherry for Halloween, cherry and lime for Christmas!

Recipe Summary test

prep:
30 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.

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  • In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.

  • Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

Nutrition Facts

346 calories; protein 5.1g; carbohydrates 39.4g; fat 19.6g; cholesterol 98.9mg; sodium 166.9mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
04/11/2003
The only thing that wasn't quick and easy about this was waiting for the jello to set. There was also A LOT whipped cream- you could almost do with 2 cups instead of 2 and a half. Cool Whip would probably work good too! It was really yummy though and really light. Read More
(7)

Most helpful critical review

Rating: 1 stars
02/02/2017
Warning! If you follow this recipe exactly you will end up with a gloppy disappointing mess. Never having made such a pie I followed it to the letter which was a big mistake. Sadly it was only after I did some research that I discovered I should have made the Jello with half the water (1/2 cup hot and 1/2 cup cold) so the jello would be firmer and able to keep it's shape when cut in cubes. When you follow the directions on the package which call for 2 cups water it comes out too soft. But the worst mistake is with the lemon Jello. The directions for this recipe say to add sugar and pineapple juice to the lemon Jello and "cool until partially set." Cool? Where is the instruction to heat? The pineapple juice and sugar should be heated so the lemon Jello crystals can actually dissolve in it. Then add 1/2 cup cold water. Maybe I'll try stained glass pie again but not with these recipe instructions. I did make one addition that worked out great - cut up mandarin oranges in the orange Jello. It made me cut down the water to compensate so it was firmer. Good luck to other novice Jello pie makers! P.S. It was still delicious but not fit to serve company and that's a lot of pie to eat myself as hubby refused to help me on the grounds it looked "wet." Read More
(3)
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/10/2003
The only thing that wasn't quick and easy about this was waiting for the jello to set. There was also A LOT whipped cream- you could almost do with 2 cups instead of 2 and a half. Cool Whip would probably work good too! It was really yummy though and really light. Read More
(7)
Rating: 5 stars
04/10/2003
This is great! I made it for the 4th of July and used red and blue jello only. Also good when ladyfingers are omitted and dish is served as a salad. A real kid-pleaser. Also can substitute cool whip instead of whipping cream. Read More
(6)
Rating: 4 stars
04/10/2003
Unbelievable! This was recently in our newspaper as Crown Jewel Dessert. Someone wanted the recipe and the response of those that had the recipe was the highest ever received by the newspaper. It is a beautiful dessert to serve at a potluck. Read More
(5)
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Rating: 1 stars
02/02/2017
Warning! If you follow this recipe exactly you will end up with a gloppy disappointing mess. Never having made such a pie I followed it to the letter which was a big mistake. Sadly it was only after I did some research that I discovered I should have made the Jello with half the water (1/2 cup hot and 1/2 cup cold) so the jello would be firmer and able to keep it's shape when cut in cubes. When you follow the directions on the package which call for 2 cups water it comes out too soft. But the worst mistake is with the lemon Jello. The directions for this recipe say to add sugar and pineapple juice to the lemon Jello and "cool until partially set." Cool? Where is the instruction to heat? The pineapple juice and sugar should be heated so the lemon Jello crystals can actually dissolve in it. Then add 1/2 cup cold water. Maybe I'll try stained glass pie again but not with these recipe instructions. I did make one addition that worked out great - cut up mandarin oranges in the orange Jello. It made me cut down the water to compensate so it was firmer. Good luck to other novice Jello pie makers! P.S. It was still delicious but not fit to serve company and that's a lot of pie to eat myself as hubby refused to help me on the grounds it looked "wet." Read More
(3)
Rating: 4 stars
03/24/2010
We used to make this years ago. We always used a graham cracker crust. Instead of whip cream we used Dream Whip. Always Delicious and fun to eat. Read More
(1)
Rating: 4 stars
08/20/2014
I posted a photo of the presentation I made which was two nine-inch pies using vanilla wafers lining the pie pans to create the crust. I didn't have time to make or buy ladyfingers. I wasn't sure what to do with the dry lemon jell-o and pineapple juice so I boiled half a cup of water wisked the lemon jell-o into it and then added the pineapple juice and chilled it until the cream was ready to add it together. Pretty good! Read More
(1)
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Rating: 1 stars
08/12/2019
it was bad i threw up Read More