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Kaleidoscope Dessert

Source of Recipe

from a nancy's kitchen newsletter reader


List of Ingredients

Kaleidoscope Dessert

1, 3 ounce package of orange gelatin
1, 3ounce package of cherry gelatin
1, 3, ounce package of lime gelatin
(or use other flavors you desire)
3 cups boiling hot water
1 1/2 cups cold water
3 teaspoons lemon juice
1 cup hot pineapple juice
1, 3 ounce package lemon gelatin, (or your choice)
1/2 cup cold pineapple juice
2 cups frozen whipped topping, thawed

crust ingredients:
1/4 cup melted butter or margarine
1 cup finely rolled graham cracker crumbs
3 tablespoons white sugar

Using 3 bowls, dissolve the first 3 packages of gelatin
separately, using 1 cup hot water for each.
Add 1/2 cup cold water and 1 teaspoon of lemon juice
to each.
Pour into separate 8 or 9 inch square pans.
Let chill until firm.
Heat pineapple juice until just simmering.
Add the lemon flavored gelatin and stir until dissolved.
Add the cold pineapple juice.
Chill just until syrupy.
Combine crust ingredients and press on the bottom of a
9 inch spring form pan.
When first 3 gelatins are firm, cut into 1/2 inch cubes.
When lemon gelatin is syrupy, whip into whipped topping.
Fold colored gelatin cubes into the cream mixture.
Spoon onto crumb crust.
Chill until firm, about 4 - 8 hours.
Garnish with a little whipped cream.
Make 12 - 16 servings.


Recipe