Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Raspberry Gelatin; (3-ounce) |
| 1 pack | Lime Gelatin; (3-ounce) |
| 1 pack | Orange Gelatin; (3-ounce) |
| 4½ cup | Boiling water |
| 1 pack | Pineapple Gelatin; (3-ounce) |
| 1¼ cup | Boiling water |
| 1½ cup | Graham cracker crumbs |
| ½ cup | Sugar |
| ½ cup | Margarine; melted |
| 2 cups | Heavy cream |
Separately dissolve Raspberry, Lime and Orange Gelatin in 11/2 cups boiling water each. Pour each mixture into an 8-inch square pan. Chill until firm.
Cut into ½ inch cubes; toss together lightly. Dissolve Pineapple Gelatin in remaining 11/4 cups boiling water. Chill, stirring occasionally, just until syrupy. Meanwhile, combine graham cracker crumbs, ¼ cup sugar and melted Blue Bonnet Margarine. Press mixture firmly against sides and bottom of a 10-inch spring form pan. Chill. Whip together heavy cream and remaining ¼ cup sugar until of mounding consistency. Fold in pineapple gelatin mixture; fold into gelatin cubes. Pour into prepared pan. Chill 4 hours or overnight. Makes 16 servings.
NOTES : A dessert spectacular known by many different names, Mosaic Cloud Cake is a stained glass window arrangement of assorted flavors of gelatin cubes in a creamy Bavarian-style filling prepared in a crumb lined spring-form pan.
Recipe by: All-American Royal Desserts 1968 Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 24, 1998