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A Slice of Jewel Pudding Pie
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Jewel Pudding Pie

A beautiful gelatin-based pie that looks like a mosaic of multicolored jewels or stained glass when cut open.
Course Dessert
Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 8 hours
Total Time 8 hours 35 minutes

Ingredients

For the crust:

  • 9 graham crackers crushed to fine crumbs
  • 4 TBS unsalted butter melted and cooled slightly
  • ¼ cup sugar

For the pie filling:

  • 5-6 3-ounce boxes Jell-O in a rainbow of colors, such as yellow, orange, red, purple, blue and/or green
  • 9 cups boiling water 1½ cups per Jell-O flavor
  • ¾ cup pineapple juice
  • 1 envelope unflavored gelatin
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • tsp salt
  • ½ cup sugar

Instructions

  • First, make the Jell-O. In large bowls (1 per flavor), whisk each box of Jell-O with 1½ cups boiling water until dissolved. Pour each flavor into its own shallow dish/pan and refrigerate until set, about 4 hours. (Breading trays/pans work best, but I also used loaf pans and a shallow baking dish. Keep in mind that different types of pans will create different thicknesses, so if you’re going for uniformity, you will want to try to use the same exact pan type for all flavors.)
  • While Jell-O sets, make the crust. Heat oven to 325 degrees F. Stir cracker crumbs, ¼ cup sugar, and melted butter in a bowl until crumbs resemble wet sand. Press into the bottom of a 9-inch springform pan and bake until hedges are golden brown, 12 to 15 minutes. Allow to cool on a wire rack.
  • Once the Jell-O has solidified, cut into ½-inch cubes using a butter knife. You will need approximately ½ - ⅔ of each flavor, depending on how many flavors/colors you choose to include. Use a plastic turner and/or your fingers to loosen the Jell-O out of its pan. Keep Jell-O chilling in the fridge while you make the filling.
  • To make the filling, combine ¼ cup pineapple juice and unflavored gelatin in a small saucepan over medium heat. Stir until gelatin is dissolved, a few minutes or so. Slowly whisk in the remaining pineapple juice and remove from heat.
  • In a large bowl with a hand mixer, or in a stand mixer, whip cream, vanilla, salt and remaining sugar at a medium-high speed until stiff peaks form, about 3 minutes. Reduce speed to low and add juice mixture until combined.
  • Gently fold the Jell-O cubes into the cream mixture. This is best done in small batches, about a quarter of the Jell-O at a time.
  • Scrape the filling into the prepared springform pan with crust and refrigerate until set, at least 4 hours or up to 2 days. To remove from the pan, run a butter knife around the edge before releasing. This should allow the pie to release cleanly. Slice and serve.

Notes

From: TIffany McDaniel (family recipe), with base measurements from America’s Test Kitchen