This cake is based on a recipe that ran on the back of Jello boxes in the late 1950’s.   I made a Crown Jewel C ake while in home economics class in high school and I’ve often thought about it, but never made it again.  My memory of the cake we made then is not what the recipe presents below, but it’s as close as I can get for now.

Later on, I will make and post my version of a  “Crown Jewel Cake”  

 Photo is Without Walnuts, I forgot to add them before taking the photo.

I also reserved some of the jello cubes for the top part of the cake.

 

Jello Cube Directions:

Make Jello cubes first as they need time to chill until firm.

You can use 3 boxes or 4, it depends on what color you want and how many colors.  Use 3-ounce size boxes of jello (not the large boxes).  Add jello to 1 cup very hot water, mix until dissolved.  Once dissolved, add 1/2 cup very cold water.  Pour jello into an 8 x 8-inch square pan. Refrigerate until firm.

You will cut jello into 1/2-inch cubes before folding into filling.

I made my jello in tins, but I would NOT suggest making the jello in tins, I think it will set up better in a glass pan.  Next time I”ll use a glass pan instead.

  

For Crust:

1 and 1/2 cups fine graham-cracker crumbs

1/3 cup sugar

1/2 cup butter (melted)

Crush 1 and 1/2 cups pineapple in food processor or you can put them in a zip-lock bag and crush with a food tenderizer, or simply your hand!

Mix all crust ingredients together and press in bottom and up 2 and 1/2 inches on sides of a 9-inch spring-form pan.  Chill until ready to fill.

 

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For Filling:

I box Lemon Jello (3-ounce)

1/4 cup sugar

1 (9-ounce) can (1 cup) crushed pineapple

3 Tablespoons lemon juice

Dash salt

1 and 1/2 cups whipping cream

 

Instructions:

Add lemon jello and 1/4 cup sugar to 1 cup very hot water, mix well.

 

Add 1 (9-ounce) crushed pineapple, 3 Tablespoons lemon juice and a dash of salt to lemon and sugar mixture, mix well and chill until partially set.

 Whip 1 and 1/2 cups whipping cream until fluffy.

 

Putting Cake Together:

 Whip lemon and pineapple mixture until light and fluffy with electric mixer.

In a separate bowl, whip whipping cream until fluffy.

Fold lemon mixture into whipped cream.

Gently fold in jello cubes into lemon and whipped cream mixture.

Pour filling  into chilled graham cracker crust and smooth to edges.

Sprinkle chopped walnuts on top (optional).

Border with whipped topping (optional). 

Chill until set.  Cut in wedges.  Makes 12-servings.

 

Recipe from 1957