Gem loaf

Yield: 12 Servings

Measure Ingredient
1 pack (4-serving size) ROYAL Orange Gelatin
4½ cup Boiling water; divided
3 cups Cold water; divided
1 pack (4-serving size) ROYAL Lime Gelatin
1 pack (4-serving size) ROYAL Strawberry Gelatin
2 packs (4-serving size) ROYAL Lemon Gelatin
2 cups Prepared whipped topping
\N \N Sliced strawberries; for garnish

Dissolve orange gelatin in 1 cup boiling water; stir in ½ cup cold water.

Pour into 9 x 5 x 3-inch loaf pan. Chill until firm. Repeat with lime and strawberry gelatins. Cut gelatins into ½-inch cubes; set aside. In large bowl, dissolve lemon gelatin in 1½ cups boiling water; stir in 1 ½ cups cold water. Chill until slightly thickened. With electric mixer at high speed, beat thickened gelatin until foamy; fold in whipped topping and gelatin cubes. Pour into 12-cup ring mold or fluted tube pan. Chill until firm, about 3 hours. To serve, unmold onto serving plate; garnish with strawberries.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998

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