Tuesday, October 22, 2013

Jeweled Gelatin Torte



Jeweled Gelatin Torte Recipe

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

  •
    1. In a small bowl, dissolve cherry gelatin in 1 cup boiling 
    2. water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. 
    3. loaf pan coated with cooking spray. Repeat with lime 
    4. and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
    5. In a small saucepan, bring pineapple juice to 
    6. a boil. Stir in lemon gelatin and sugar until 
    7. dissolved. Stir in remaining cold water. 
    8. Refrigerate until syrupy, about 45 minutes. 
    9. Meanwhile, line the sides and bottom of a 
    10. 9-in. springform pan with ladyfingers; set aside.
    11. Cut cherry, lime and orange gelatin into 1/2-in. 
    12. cubes. Pour lemon gelatin mixture into a large 
    13. bowl; fold in whipped topping. Gently fold in 
    14. gelatin cubes. Pour into prepared pan. Refrigerate 
    15. until set. Garnish with citrus and mint if desired.
    16. Yield: 10-12 servings.
    Originally published as Jeweled Gelatin Torte 
    in Taste of Home April/May 2002, p29
    1. In a small bowl, dissolve cherry gelatin in 1 cup boiling 
    2. water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. 
    3. loaf pan coated with cooking spray. Repeat with lime 
    4. and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
    5. In a small saucepan, bring pineapple juice to 
    6. a boil. Stir in lemon gelatin and sugar until 
    7. dissolved. Stir in remaining cold water. 
    8. Refrigerate until syrupy, about 45 minutes. 
    9. Meanwhile, line the sides and bottom of a 
    10. 9-in. springform pan with ladyfingers; set aside.
    11. Cut cherry, lime and orange gelatin into 1/2-in. 
    12. cubes. Pour lemon gelatin mixture into a large 
    13. bowl; fold in whipped topping. Gently fold in 
    14. gelatin cubes. Pour into prepared pan. Refrigerate 
    15. until set. Garnish with citrus and mint 
    16. In a small bowl, dissolve cherry gelatin in 1 cup boiling 
    17. water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. 
    18. loaf pan coated with cooking spray. Repeat with lime 
    19. and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
    20. In a small saucepan, bring pineapple juice to 
    21. a boil. Stir in lemon gelatin and sugar until 
    22. dissolved. Stir in remaining cold water. 
    23. Refrigerate until syrupy, about 45 minutes. 
    24. Meanwhile, line the sides and bottom of a 
    25. 9-in. springform pan with ladyfingers; set aside.
    26. Cut cherry, lime and orange gelatin into 1/2-in. 
    27. cubes. Pour lemon gelatin mixture into a large 
    28. bowl; fold in whipped topping. Gently fold in 
    29. gelatin cubes. Pour into prepared pan. Refrigerate 
    30. until set. Garnish with citrus and mint if desired.
    31. Yield: 10-12 servings.
      32. Originally published as Jeweled Gelatin Torte 
      in Taste of Home April/May 2002, p29





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