Christmas lights torte
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Lemon jelly powder |
| 1 | pack | Lime jelly powder |
| 1 | pack | Cherry or raspberry jelly |
| Powder | ||
| 3 | cups | Boiling water |
| 1½ | cup | Graham wafer crumbs |
| ¼ | cup | Margerine or butter |
| 1 | pack | Unflavoured gelatin |
| ¼ | cup | Cold water |
| 1 | cup | Pineapple juice |
| 2 | cups | Whipping cream |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
Directions
Lightly grease 3 8 inch round pans. Dissolve each package of jelly powder in 1 cup of boiling water and pour each flavour into a seperate pan. Chill several hours until set. Cut into ½ inch cubes. Mix together graham wafer crumbs and sugar. Add melted butter and stir until well blended. Reserve ½ cup of crumbs and pat remaining onto the bottom of a spring form pan. Bake 10 minutes at 375. Cool Soften gelatin in ¼ cup cold water for 5 minutes. Heat pineapple juice to boiling. Stir soften gelatin into pineapple juice and stir until completely dissolved. Cool In a large bowl whip cream until stiff, beat in sugar and vanilla. Fold cooled pineapple juice into whip cream and then carefully fold in jelly cubes. Pour mixture onto graham crumb base and sprinkle remaining crumbs on top. Cover and chill 6 to 12 hours. * CROSSPOSTED Submitted By HOME_COOKI On 09-09-95