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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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My mother made this special torte for all our holiday dinners when I was young. I love the colorful stained-glass look of the Jell-O cubes and the dainty ladyfingers in this elegant dessert. I prepare this treat often for my niece, Mollie. It's one of her favorites. -Kimberly Adams, Falmouth, Kentucky Ingredients:
1 package (3 ounces) cherry gelatin |
3 cups boiling water, divided |
2 cups cold water, divided |
1 package (3 ounces) lime gelatin |
1 package (3 ounces) orange gelatin |
1 cup pineapple juice |
1 package (3 ounces) lemon gelatin |
1/4 cup sugar |
36 ladyfingers |
1 carton (8 ounces) frozen whipped topping, thawed |
citrus slices and fresh mint, optional |
Directions:
1. In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Repeat with lime and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
2. In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water. Refrigerate until syrupy, about 45 minutes. Meanwhile, line the sides and bottom of a 9-in. springform pan with ladyfingers; set aside.
3. Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate until set. Garnish with citrus and mint if desired. Yield: 10-12 servings.
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