| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Cakes |
16 |
Servings |
INGREDIENTS
| 1 |
x |
KAREN MINTZIAS (TCVC49A) |
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Butter or margarine; melted |
| 1 |
pk |
Orange gelatin (3 oz size) |
| 1 |
pk |
Cherry gelatin (3 oz size) |
| 1 |
pk |
Lime gelatin (3 oz size) |
| 3 |
c |
Boiling water |
| 2 |
c |
Cold water |
| 1 |
c |
Pineapple juice |
| 1/4 |
c |
Sugar |
| 1 |
pk |
Lemon gelatin (3 oz size) |
| 2 |
c |
Whipping cream |
INSTRUCTIONS
Combine graham cracker crumbs and melted butter and press into bottom
of 9" springform pan. Set aside.
Prepare orange, cherry and lime gelatin separately, using 1 cup
boiling water and 1/2 cup cold water for each. Pour each flavor
gelatin into 8" square pan and chill until firm. When firm, cut each
gelatin into 1/2" cubes.
Mix pineapple juice and sugar and heat until sugar dissolves.
Remove from heat. Dissolve lemon gelatin in hot juice, then add
remaining 1/2 cup water. Chill until slightly thickened. Whip cream
until stiff and blend with lemon-pineapple gelatin. Fold in orange,
cherry and lime gelatin cubes. Pour into crumb-lined pan. Chill at
least 5 hours.
Run knife or spatula between sides of dessert and remove sides of
pan before serving.
Each serving contains about: 253 calories; 155 mg sodium; 51 mg
cholesterol; 16 grams fat; 26 grams carbohydrates; 4 grams protein; 0
fiber; 56% calories from fat. Source: "Culinary SOS", The Los Angeles
Times, 2/27/92
04/04/92 6:55 PM
Posted to MM-Recipes Digest V4 #2 by Stu <[email protected]> on
Apr 2, 1998
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