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Jeweled Gelatin Torte


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  • 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


Servings 10


Step 1

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. Re¬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 un¬til set. Garnish with citrus and mint if desired. Yield: 10-12 servings .

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