We have (and still are) been blessed with some wonderful cooks at the Nolan Freewill Baptist Church. I have gotten a lot of recipes from some of these ladies. One in particular, for Jello Torte, was from Edis Reed. Edis taught many years at the Nolan Grade School and was a member of the church.
I have used her recipe over and over. It’s perfect for any time or occasion. It is cool and light and would be great for a summer bar-b-que or would be nice enough to serve as one of your holiday desserts.
If I am remembering right, Edis made this for a church Christmas dinner many years ago and used cherry and lime jello for the layers. It was so pretty and appropriate for the season. This recipe is very easy and takes just a short time to prepare.
1-15oz. jar of applesauce
2-3oz. pkg. of Jello (you can use 2 complimentary flavors)
Mix ½ of the applesauce with each box of dry Jello, using separate bowls if you have 2 different flavors. Mix well until the Jello has dissolved. Place a layer of graham crackers in an 8x8 casserole dish. Breaking them as needed to fit the dish. Spread some of the applesauce mixture over the graham cracker layer.
Cover with another layer of graham crackers. Alternate flavors if using more than one. Continue until applesauce mixture is gone and finish with a layer of graham crackers. Prepare topping. Spread the Cool Whip mixture over the top and sprinkle with graham cracker crumbs if desired. Refrigerate for several hours or preferably overnight to allow the graham crackers to soften and the flavors to blend.
1-8oz. container Cool Whip
3 Tbsp. confectioner’s sugar
Few drops vanilla flavoring
Mix Cool Whip, confectioner’s sugar and vanilla together until smooth. Spread on top of the dessert.