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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rainbow ‘Prism’ Cake Recipe

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This recipe for Rainbow ‘Prism’ Cake is from Fisher's & Phillips' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. orange Jello
1 pkg. Cherry Jello
1 pkg. Lime Jello
3 cup hot water
1½ c. cold water
1 c. pineapple juice
1/4 c. sugar
1 pkg. lemon Jello
½ c. cold water
1 c. graham cracker crumbs
¼ c. butter or margarine, melted
2 c. heavy cream

Directions:
Directions:
Prepare first 3 packages of Jello separately using 1 cup hot water and ½ cup cold water for each, chill until firm in separate 8x8x2 pans.
Combined pineapple juice and sugar, heat until sugar is dissolved.
Remove from heat and dissolve lemon Jello in hot mixture, add ½ cup cold water, chill until syrupy.
Mix crumbs with melted butter, Press crumb mixture over the bottom of a 9” spring form pan.
Whip the 2 cups of cream and pour into the syrupy lemon Jello mixture.
With knife dipped into hot water, cut the orange, cherry, and lime Jello into ½ “ bits, fold the cubed Jello into the whipped cream mixture.
Pour into spring form pan, chill 8 hours in refrigerator before serving

Number Of Servings:
Number Of Servings:
15-16

 

 

 

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