Jeweled Gelatin Torte

Jeweled Gelatin Torte
Jeweled Gelatin Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    package (3 ounces) cherry

  • gelatin

  • 3

    cups boiling water, divided 2 cups cold water, divided

  • 1

    package (3 ounces) lime

  • gelatin

  • 1

    package (3 ounces) orange gelatin

  • 1

    cup pineapple juice

  • 1

    package (3 ounces) lemon gelatin

  • 1/4

    cup sugar 36 ladyfingers

  • 1

    carton (8 ounces) frozen whipped topping, thawed Citrus slices and fresh mint, optional

Directions

In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking spray. Repeat with lime and orange gelatin, using two more loaf pans. ReĀ¬frigerate until firm, about 1-1/2 hours. In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water. Refrigerate until syrupy, about 45 minutes. Meanwhile, line the sides and bottom of a 9-in. springform pan with ladyfingers; set aside. Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate unĀ¬til set. Garnish with citrus and mint if desired. Yield: 10-12 servings .

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