Gem loaf
12 Servings
Ingredients
| Quantity | 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 |
| Sliced strawberries; for garnish | ||
Directions
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