When I was living in Germany, I was very homesick and asked my Mom for some recipes. She sent me a 4×6 spiral bound notebook (which I still have, of course), half filled with recipes and I have put them all in here. Of course it had sugar cream pies, 3 of them! Divinity, fudge, chocolate drops, quick breads and more. This gelatin recipe is in the notebook and is really special to me. I was such a picky eater growing up and we always had huge family get togethers on both sides of the family. On the Hutchinson side, someone always made this at Christmas and I loved it because for one it is delicious, and two, it was something I would actually eat. The first time I made it in Germany, I waited until I was done with everything else before I started it, big mistake. With all the different Jello’s, this is a drawn out recipe. When I finally finished it at 3 a.m., I was near tears, Then I flipped the page over to read the last steps and read my Mom’s comment at the bottom. She wrote ” this takes a long time to make”. That made me laugh. That taught me to read a recipe all the way through before I started!
2 (3oz) pkg lime jello
5 C hot water
4 C cold water
1 (3 oz) lemon jello
1/2 C mini marshmallows
1 C pineapple juice
8 oz cream cheese
1 (1 pound 4 oz) can crushed pineapple
1 C heavy cream, whipped to stiff peaks
1 C mayonnaise
2 (3 oz) pkg cherry jello
1. Dissolve lime jello in 2 C hot water, add 2 C cold water. Pour into bundt pan. Chill till partially set.
2. In the top of a double boiler, dissolve lemon jello in 1 C hot water. Add marshmallows, stir to melt.
3. Remove from heat, add 1 cup pineapple juice and cream cheese. Beat till well blended and stir in crushed pineapple. Cool slightly and fold in whipped cream and mayonnaise. Chill till thickened and pour over mostly set lime layer.
4. Dissolve cherry jello in 2 C hot water, add 2 C cold water. Chill till syrupy. Pour over mostly set lemon jello layer. Chill till firm.