Crown Jewel Dessert recipes

- 2 (9 inch) graham cracker crust
- 1 (3 ounce) package strawberry gelatin
- 1 (3 ounce) package lime gelatin
- 1 1/2 cups heavy whipping cream
- 2 cups cold water
- 3 cups boiling water, divided
- 1/4 cup sugar
- 1 (3 ounce) package raspberry gelatin
- 1 (3 ounce) package black cherry gelatin
- 1 cup pineapple juice

- 2 cups crushed cornflakes
- 1/4 cup mayonnaise
- 3 cups soft bread crumbs
- 1/8 teaspoon pepper
- 1 egg
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 1/2 cups mashed cooked carrots
- 1/2 cup finely chopped onion

- 1/2 ounce Amaretto
- 1 ounce Crown Royal whiskey
- 1 maraschino cherry (garnish, optional)
- 1/4 ounce cranberry juice
- 3 dashes Angostura bitters
- 1 ounce pineapple juice

- 1 (14 to 16 rib) crown roast of pork
- 1 cup chopped onion
- 1 tbs butter
- 2 tsp salt
- 1 tsp dried thyme
- 1/2 cup raisins
- 1/2 cup orange juice
- 1/4 cup dry sherry
- 6 cups hot cooked rice, cooked in chicken broth
- 2 tablespoons finely grated orange peel
- 2 oranges, peeled and sectioned

- 1 cup butter
- 1 cup chopped onion
- 2 (4 ounce) jars sliced mushrooms, undrained
- 1 teaspoon salt
- 1 cup chopped celery
- 1/2 teaspoon pepper, divided
- 6 cups cornbread stuffing
- 2 cups frozen corn, thawed
- 7 pounds crown pork roast
- 1 teaspoon poultry seasoning

- 1/4 cup water
- 1/2 cup orange juice
- 2 teaspoons cornstarch
- 1 cup blueberries
- 4 eggs
- 1 tablespoon sugar
- 2 cups pineapple chunks
- 3 (8 ounce) packages cream cheese, softened (I use Neufchatel)
- 1 tablespoon lemon juice
- 1 pint strawberries
- 1/4 teaspoon grated lemons, rind of
- 1 1/2 cups graham cracker crumbs (about 24 cracker squares)
- 1/4 cup margarine or butter
- 2 teaspoons grated lemons, rind of
- 1 1/2 cups sour cream (I use light)
- 1 cup sugar