Rainbow gelatin mold
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3 oz.) strawberry gelatin |
| 1 | cup | Hot water |
| ¾ | cup | Cold water |
| 1 | pack | (3 oz.) lemon gelatin |
| 1 | cup | Hot water |
| ¾ | cup | Cold water |
| 1 | pack | (3 oz) cream cheese (softened) |
| 2 | packs | (3 oz) lime gelatin |
| 2 | cups | Hot water |
| 1 | can | (No 2) crushed pineapple |
Directions
RED
WHITE
GREEN
Notes: By Tillie Labosky, Lansford. The Times News, PA Red: Dissolve gelatin in hot water. Add cold water. Pour in mold and place in refrigerator until partly congealed.
WHITE: Dissolve gelatin in hot water. Add cold water and cream cheese. Beat with egg beater to dissolve cheese completely. Pour over congealed strawberry gelatin.
GREEN: Dissolve gelatin in hot water. Drain syrup from pineapple and add enough water to make 1⅓ cups liquid. Add to gelatin mixture. Place in refrigerator until partially congealed. When gelatin is of syrup consistency, fold in pineapple and pour over congealed cream cheese layer.
Refrigerate until ready to serve. Cut into squares to serve. I make mine in a 9x13 glass baking dish because it makes a lot. Eespecially at Christmas it's so festive looking.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998