Jeweled Gelatin Torte
A colorful festive dessert, this jeweled gelatin torte is made by mixing cherry, lime, and orange gelatin cubes with lemon gelatin cream, then spreading the mixture over a base of ladyfinger cookies.
Ingredients
cherry gelatin
1 package (3 ounces)
boiling water (divided)
3 cups
cold water (divided)
2 cups
lime gelatin
1 package (3 ounces)
orange gelatin
1 package (3 ounces)
pineapple juice
1 cup
lemon gelatin
1 package (3 ounces)
sugar
1/4 cup
ladyfingers
36
frozen whipped topping (thawed)
1 carton (8 ounces)
Citrus slices and fresh mint (optional)
to taste
Instructions
1
Prepare colored gelatins
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. Refrigerate until firm, about 1-1/2 hours.
2
Prepare lemon layer
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.
3
Assemble torte
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 until set. Garnish with citrus and mint if desired.
