Jeweled Gelatin Torte Recipe photo by Taste of Home
Jeweled Gelatin Torte Recipe
Kimberly Adams, Falmouth, Kentucky
3 cups boiling water, divided 1 package (3 ounces) lime gelatin 1 package (3 ounces) orange gelatin 1 cup pineapple juice 1 package (3 ounces) lemon gelatin 1/4 cup sugar 36 ladyfingers 1 carton (8 ounces) frozen whipped topping, thawed
- 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.
- loaf pan coated with cooking spray. Repeat with lime
- and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
- 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.
- 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.
- Yield: 10-12 servings.
Originally published as Jeweled Gelatin Torte
- 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.
- loaf pan coated with cooking spray. Repeat with lime
- and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
- 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.
- 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
- 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.
- loaf pan coated with cooking spray. Repeat with lime
- and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
- 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.
- 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.
- Yield: 10-12 servings.
Originally published as Jeweled Gelatin Tortein Taste of Home April/May 2002, p29
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