Bring a large pot of water on to boil and dissolve the Jell-
O in the pot, stirring until completely dissolved.
orange juice, canned pineapple, and mandarin slices and
stir to combine. Pour this up into a glass bowl and cover
with plastic wrap. Place in refer and chill completely -
about 2 hours.
Meanwhile combine the crushed graham
crackers and 1/2 of the nuts in another bowl and reserve
the other 1/2 cup nuts for the Jell-O.
Remove the set
Jell-O from the refer and with a big spoon break it up into
the consistency of tapioca pudding.
Add the remaining
1/2 cup nuts to the Jell-O mixture.
Whip the cream into
soft peaks and gently fold into the Jell-O mixture.
1 cup of the graham cracker/nut mixture into an even
layer on the bottom of a 9" x 13" covered casserole dish.
Spoon the Whipped/whipped cream mixture over the
cracker/nut mixture. Finish by sprinkling the remaining 1
cup of cracker/nut mixture over the Jell-O. Cover and
chill in the refer for at least 4 hours, over night is even
Chef's Note: There is a lovely enzyme in fresh tropical
fruits, such as pineapples, mangoes, papayas, called
papain, and it does wonders for tenderizing meats in
marinades. However, it wreaks havoc on the gelatin in
Jell-O! You see, the same property papain has in breaking
down cartilage in meats also keeps the same stuff
from setting Jell-O - so if you make this recipe do not use
fresh pineapple - EVER!