| 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" <mcgrew@ntr.net> on Mar 24,
1998
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