| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(4-serving size) ROYAL Orange Gelatin |
| 4 1/2 |
c |
Boiling water; divided |
| 3 |
c |
Cold water; divided |
| 1 |
pk |
(4-serving size) ROYAL Lime Gelatin |
| 1 |
pk |
(4-serving size) ROYAL Strawberry Gelatin |
| 2 |
pk |
(4-serving size) ROYAL Lemon Gelatin |
| 2 |
c |
Prepared whipped topping |
|
|
Sliced strawberries; for garnish |
INSTRUCTIONS
Dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water.
Pour into 9 x 5 x 3-inch loaf pan. Chill until firm. Repeat with lime and
strawberry gelatins. Cut gelatins into 1/2-inch cubes; set aside. In large
bowl, dissolve lemon gelatin in 1 1/2 cups boiling water; stir in 1 1/2
cups cold water. Chill until slightly thickened. With electric mixer at
high speed, beat thickened gelatin until foamy; fold in whipped topping and
gelatin cubes. Pour into 12-cup ring mold or fluted tube pan. Chill until
firm, about 3 hours. To serve, unmold onto serving plate; garnish with
strawberries.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe"
<ayla@duo-county.com> on Feb 1, 1998
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