Recipe - Cut Glass Dessert

CRUST
1 2/3 cup Vanilla Wafer Crumbs
One fourth cup Sugar
1 cup Pecans; Finely Chopped
8 tablespoon Butter

FILLING
9 ounce JellO; (3 pkgs.), *
3 ounce Lemon JellO; (1 Pkg.)
1 cup Pineapple Juice; Hot
One half cup ; Cold Water
1 cup Heavy Cream
1 cup Pinapple; Crushed, Drained

* Select Packages of JellO in complimentary colors and flavors.
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CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar,
and pecans. Cut in butter. Press into 9 X 13inch pan. Bake 8 to 10
minutes. FILLING: In separate greased 8inch square pans, make each of the
3 flavors of JellO according to the directions on the package. When set,
cut into 1/2inch cubes.
Dissolve lemon JellO in hot pineapple juice, then add One half cup cold water.
Place in refrigerator until it starts to set. Whip cream. Fold crushed
pineapple into whipped cream, then add semiset lemon JellO.
Fold in the JellO cubes and pour into crust. Chill about 1 hour before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini