Crown Jewel Cake
|Orange gelatin||3 Ounce (1 Package)|
|Cherry gelatin||3 Ounce (1 Package)|
|Lime gelatin||3 Ounce (1 Package)|
|Boiling water||3 Cup (48 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Canned pineapple juice||1⁄2 Cup (8 tbs)|
|Whipped topping||4 Ounce (2 Envelopes Dream Whip)|
Prepare the orange, cherry, and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.
Pour each flavor into a separate 8 inch square pan.
Chill until firm at least 3 hours or overnight.
Cut into 1/2 inch cubes.
Set aside a few of each flavor for garnish.
Dissolve lemon gelatin and sugar in 1 cup boiling water; stir in pineapple juice.
Chill until slightly thickened.
Prepare both envelopes of whipped topping mix as directed on package.
Blend into the slightly thickened lemon gelatin.
Fold in gelatin cubes.
Spoon into 9 inch spring form pan.
Chill until firm at least 5 hours or overnight.
Just before serving, run a spatula around sides of pan; then gently remove sides.
Garnish top with reserved gelatin cubes.