Ingredients
- 3 pkgs
- 350 gr vanilla wafer crumbs
- 280 gr jell-o
- 260 gr pinapple
- 240 ml pineapple juice
- 240 ml cream (heavy)
- 140 gr pecans
- 90 gr lemon jell-o
- 50 gr sugar
- 38 gr butter
FILLING: In separate greased 20 cm square pans, make each of the -20ºC lavors of Jell-O according to the directions on the package. When set, cut into 1 cm cubes. Dissolve lemon Jell-O in hot pineapple juice, then add half c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving.
