"We should look for someone to eat and drink with before looking for something to eat and drink..."--Epicurus

Prism Cake Recipe

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This recipe for Prism Cake, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Johnson
Added: Tuesday, November 11, 2008


1 pkg. orange jello
1 pkg. cherry jello
1 pkg. lime jello
3 cups hot water
1 1/2 cups pineapple juice
1/4 cup sugar
1 pkg. lemon jello
1/2 cup cold water
1 cup graham crackers
1/4 cup butter, melted
2 cups cream

Prepare the first 3 pkgs. jello separately, using 1 cup hot and 1/2 cup cold water for each. Put in separate pans until firm. Combine pineapple juice
and sugar and heat until dissolved. Remove from heat and dissolve lemon jello in hot liquid. Add remaining 1/2 cup cold water. Chill until syrupy. Mix crumbs and butter and pat into pan. Whip 2 cups cream and pour into it the lemon jello and jello cubes that have been cut into 1/2 in. squares.
Pour over graham cracker crust. Chill in refrigerator for at least 8 hours.




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