| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indo | Cake | 16 | Servings |
INGREDIENTS
| 1 | pk | Raspberry Gelatin; (3-ounce) |
| 1 | pk | Lime Gelatin; (3-ounce) |
| 1 | pk | Orange Gelatin; (3-ounce) |
| 4 1/2 | c | Boiling water |
| 1 | pk | Pineapple Gelatin; (3-ounce) |
| 1 1/4 | c | Boiling water |
| 1 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Sugar |
| 1/2 | c | Margarine; melted |
| 2 | c | Heavy cream |
INSTRUCTIONS
Separately dissolve Raspberry, Lime and Orange Gelatin in 11/2 cups boiling water each. Pour each mixture into an 8-inch square pan. Chill until firm. Cut into 1/2 inch cubes; toss together lightly. Dissolve Pineapple Gelatin in remaining 11/4 cups boiling water. Chill, stirring occasionally, just until syrupy. Meanwhile, combine graham cracker crumbs, 1/4 cup sugar and melted Blue Bonnet Margarine. Press mixture firmly against sides and bottom of a 10-inch spring form pan. Chill. Whip together heavy cream and remaining 1/4 cup sugar until of mounding consistency. Fold in pineapple gelatin mixture; fold into gelatin cubes. Pour into prepared pan. Chill 4 hours or overnight. Makes 16 servings. NOTES : A dessert spectacular known by many different names, Mosaic Cloud Cake is a stained glass window arrangement of assorted flavors of gelatin cubes in a creamy Bavarian-style filling prepared in a crumb lined spring-form pan. Recipe by: All-American Royal Desserts 1968 Posted to recipelu-digest by "Lynn Ratcliffe" <[email protected]> on Mar 24, 1998
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