Crown Jewel Dessert
|Lime gelatin||3 Ounce (1 Package)|
|Orange gelatin||3 Ounce (1 Package)|
|Cherry gelatin||3 Ounce (1 Package)|
|Boiling water||3 Cup (48 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Ladyfingers||8 Ounce, split (18 Whole, Two 4 Ounce Packages)|
|Cold milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
Prepare the lime, orange and cherry gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each flavor.
Pour into separate 8x8-inch glass dishes.
Chill until firm.
Cut into 1/2 inch cubes.
Heat the pineapple juice in a saucepan; bring to the boiling point.
Remove from heat.
Add the dry lemon gelatin mix and sugar and stir until dissolved.
Stir in the 1/2 cup cold water.
Chill until syrupy.
Line the bottom and side of a 9-inch springform pan with ladyfingers.
Prepare the Dream Whip with milk and vanilla using the package directions.
Fold into the syrupy lemon gelatin.
Fold in the gelatin cubes.
Pour into a 9 inch springform pan.
Chill, covered, for 5 to 10 hours.