Childhood Memories |
Remember, Jell-O takes hours to set | |||
| PRISM CAKE | ||||
| 3 | oz | Orange Jell-O | > | Prepare the Orange, Cherry and Lime Jell-O by dissolving each in ¾ cup of Hot water, then adding ½ cup of cold water to each. Chill (box says 4 hours, but I've heard you can use ice instead of cold water to speed things up. |
| 3 | oz | Cherry Jell-O | ||
| 3 | oz | Lime Jell-O | ||
| ¾ | C | Pineapple Juice | > | Heat pineapple juice. Dissolve sugar in hot pineapple juice, then remove from heat and dissove Lemmon Jell-O. Add ½ C cold water and chill to thicken. |
| ¼ | C | sugar | ||
| 3 | oz | Lemon Jell-O | ||
| 1 | C | Graham Cracker crumbs | > | Crumble Graham Crackers (about 6) and mix with melted butter. Press over the bottom of a baking disk (or where-ever you plan to assemble the cake). Someone suggested using a springform pan, but I haven't tried that. |
| ¼ | C | melted butter or margarine | ||
| 16 | oz | CoolWhip or other whipped topping | > | In a large bowl, mix pineapple/Jell-O mixture and whipped topping. Slice Orange, Cherry and Lime Jell-O into small cubes and gently fold into topping mix. Add to serving dish. Chill for at least 8 hours. |