Hello my Lovelies! Hi, it’s Emmy. Welcome back to another retro addition of “You Made What?!” Today, I will be making a recipe out of this cookbook: and this is the ‘Joys of Jell-O’ cook book. So these recipes all use Jell-O. ….[with you] some of these retro recipes. Look at these! Look at that! Isn’t that amazing? ‘Basic Bavarian’…. Today, I’ll be making this recipe — and this is the ‘Crown Jewel Dessert.’ But let me show you some of the others: fruit suspended in Jell-O, served in brandy snifters…. perfectly even distribution of vegetables.. and that gelatin — pretty amazing! I believe this is going to be the fourth retro recipe that I’m testing. If you’ve missed the others, I shall put the playlist up above. They include some pretty spectacular moulded Jell-Os, including a savory lime Jell-O, and a Spaghetti-Os Jell-O recipe. So, yeah, be sure to check them out because if anything they’re pretty gross. So, yeah, not surprisingly, this contains a lot of Jell-O, and because of the nature of gelatin it requires some refrigeration and prep work to get to the actual assembly portion of the cake. So, let me walk you through that. This recipe calls for four packages of three-ounce Jell-O. And it says to use orange, cherry, and lime. I changed things up a little bit — I wanted four colors — so I used a blue raspberry, the cherry, the lime, and the orange. So the directions call for making the Jell-O in an 8-inch brownie pan. When I put some water in here and tested the volume of this, I noticed that would of made a very very thin Jell-O, so I decided to use some glass Pyrex dishes instead so it would get nice cubes. So, to make each Jell-O, we are going to dissolve one package of Jell-O with one cup of boiling water. And make sure all of that is completely dissolved. And then you add a half cup of cold water. Place that in the refrigerator for a few hours until the Jell-O has completely set. So for the fluffy white portion of the cake…. So, in the saucepan we’re going to combine one cup of pineapple juice with one quarter cup of sugar. And heat that up until the sugar is completely dissolved; and then we are going to add one packet of lemon Jell-O. And, again, make sure that’s really well dissolved, then add a half cup of cold water. Now you’re going to take this and place this in the refrigerator and allow that to gel up a bit. So while that’s gelling, we’re going to prepare the whipped topping. And the recipe calls for two envelopes of Dream Whip topping, or two cups of whipping cream. So, I decided to go totally retro, and I actually found Dream Whip — I’ve never actually used it before — and I whipped up a bit of that. Umm, all it requires is some whole milk and a little bit of vanilla extract. So you just whip that up, and it tastes exactly like the whipped topping that you can find in the frozen food section, so I’m sure you can substitute that as well. Then we’re going to combine that with our thickened lemon Jell-O… and mix that well. So this crust will be very similar to a cheese cake. We are going to take a sleeve of gram crackers; we’re going to crush those up — and use a rolling pin to get really fine crumbs — and then we are going to add a third of a cup of melted butter or margarine to the crumbs to form kind of a wet crumbs. And then press that into the bottom of an 8-inch springform pan. I think I learned it from Martha Stewart, but a good trick to get a nice even layer of crumbs is to use a heavy measuring cup, and then you get a nice, even layer and you can really pack that down. Now we’re gonna put the crust in the fridge and let that set up a little bit. Next we’re gonna take our Jell-Os that we made earlier, and cut them in half-inch cubes. All the beautiful colors you wanna use! And because I used four colors, I used a little less of each color. Next we are going to take these beautiful gems of Jell-O and incorporate that into our whipped cream lemon Jell-O mixture. Fold it really, really gently because we don’t want to crush our Jell-O pieces. Next we are going to take this whole mixture and pour it into our gram cracker crust… Smooth it all out and let that chill at least five hours, but better to keep it in overnight. Which brings us to our current state… which is right here. [Laughs.] According to the recipe, this serves sixteen people. It is a giant cake! So, to unmould this it says to slide a spatula around the perimeter. And because this is a springform pan, this should just spring apart — we will see. OK. Yes. All right. Here we go! Oh yes! [Whispers] Oh my gosh! Now I’m going to take a little bit of whipped cream; and I’m going to put a little bit on the outside here. Kind of tidy things up a little bit — oh, I love how this thing jiggles! Now I’m gonna pipe a little bit of a border around the edge. See… [Easy Bossa music.] *whispers* Oh yeah! There it is! Oh my…. Yes! This turned out great! So while I was making it — when I cracked open that can of pineapple juice — it just totally set me back. There’s this strange kind of pasteurized, tinny, acidic smell that came with it, that wasn’t exactly pleasant. So I’m curious to see how it shows up in this dessert. All right, so lets give this a cut. Whoa! So just slicing through it you can tell that has a very interesting texture. The white creamy portion is very light and fluffy while the Jell-O jiggly part has a little bit more substance. Itadakimasu! Hmm… Wow. it’s packed full of fruity flavours, that’s for sure! The crust is nice really graham cracker-y and buttery; and not at all firm — just kind of crumbly and very cookie-like. The dessert part itself? Well…. Very fruity and Jell-O-y. If you like Jell-O, you will like this, because this is almost 100% Jell-O. IT has that very distinctive flavor of Jell-O. And the fruity flavors of course that you taste with Jell-O. I just had a bite of lime, so you get lime Jell-O flavor. The stuff that holds it all together is very interesting. I like the texture: it’s very light and whipped…. and fluffy; and, not surprisingly, tastes tangy, you know, pineapple. It actually tastes better than what I remember canned pineapple juice tasting. It has a nice zing to it and I think it’s because it was combined with the lemon flavored gelatin, so it has some kind of sour citrus flavours to it — not just that kind of cooked pineapple flavour. That part actually tastes better than I expected. So visually this dessert really works for me – it’s iconic 1960’s; you’ve got the molded Jell-O; these really foreign bright colours that you don’t necessarily associate with food; so it’s really festive and fun. But in terms of flavour, you can’t escape the fact that this a gelatin dessert. It’s so heavily flavored with gelatin — which, if you like Jell-O, you probably will really like this dessert, but… I am not a huge jello fan so for me it’s just a big bowl of Jell-O that is artfully arranged. But, having said that, you can’t help but love the great booty shake that comes with gelatin. *laughs* So that was another retro recipe. Do let me know in the comments below if there was a recipe that you saw in that book that you’d like me to recreate; and if there are any other retro recipes you would like to see, or any other recipes for that matter, I’d love to hear about it And if you decide to make this recipe, be sure to share your beautiful results with me on social media because I want to see your lovely creations. Share this video with your friends; and follow me on social media. If you follow my Instastory at all, you probably saw the progression of this entire recipe. And yeah, thanks so much for watching and I shall see you in my next video. Toodaloo! Take care! Bye!