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Receta Holiday Prism Cake

Name: Holiday Prism Cake
Ingredients: 1 pkt orange Jell-O (3-oz); 1 pkt cherry Jell-O (3-oz); 1 pkt lime Jell-O (3-oz); 3/4 c. pineapple juice; 1/4 c. sugar; 1 pkt lemon Jell-O (3-oz); 1/2 c. cool water; 1 c. graham cracker crumbs; 1/4 c. melted butter or possibly margarine; 1 ct prepared whipped topping (16 ounce.)

de Global Cookbook

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Ingredientes

1 pkt orange Jell-O (3-oz)
1 pkt cherry Jell-O (3-oz)
1 pkt lime Jell-O (3-oz)
3/4 c. pineapple juice
1/4 c. sugar
1 pkt lemon Jell-O (3-oz)
1/2 c. cool water
1 c. graham cracker crumbs
1/4 c. melted butter or possibly margarine
1 ct prepared whipped topping (16 ounce.)

Direcciones

Prepare the orange, cherry and lime Jell-Os separately with 3/4 c. warm water and 1/2 c. cool water each. Pour each one into its own shallow container and refrigeratetill hard. Slice into small cubes while in containers. Set aside.
Combine pineapple juice and sugar. Heat till sugar melts. Remove from heat and dissolve lemon Jell-O in the warm liquid. Add in cool water and refrigeratetill syrupy.
Mix graham cracker crumbs with butter. Set aside a few Tbsp., then press the rest over the bottom of a 9-inch springform pan. Mix the whipped topping with the syrupy lemon Jell-O. Carefully mix in the orange, cherry and lime Jell-O cubes. Pour mix into springform pan on top of crumb crust. Sprinkle the reserved crumbs on top.
Refrigerateat least 8 hrs. Serve sliced into wedges.