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Glitter Gelatin Torte

This fluffy torte is a nice alternative to heavy holiday desserts. Bright cubes of gelatin shimmer in every slice.

12-14 ServingsPrep: 35 min. + chilling

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
1/3 cup plus 1/4 cup sugar, divided
1/2 cup butter, melted
1 package (3 ounces) strawberry gelatin
3 cups boiling water, divided
1-1/4 cups cold water, divided
1 package (3 ounces) lime gelatin
1 package (3 ounces) lemon gelatin
1 can (8 ounces) crushed pineapple, drained
3 tablespoons lemon juice
Dash salt
1-1/2 cups heavy whipping cream, whipped
1/4 cup chopped walnuts

Directions

In a bowl, combine the cracker crumbs, 1/3 cup sugar and butter;
press onto the bottom and 2 in. up the sides of a greased 9-in.
springform pan. Refrigerate.
In a small bowl, dissolve strawberry gelatin in 1 cup boiling water;
stir in 1/2 cup cold water. Pour into an 8-in. square dish coated
with cooking spray; chill until firm. Repeat with lime gelatin,
pouring into another 8-in. square dish.
In a large bowl, dissolve lemon gelatin and remaining sugar in
remaining boiling water. Add pineapple, lemon juice, salt and

2 of 2

Glitter Gelatin Torte (continued)

Directions (continued)

remaining cold water. Refrigerate until partially set, about 1 hour.
Beat on medium speed until foamy, about 2 minutes.
Cut strawberry and lime gelatin into 1/2-in. cubes; set aside 1/4 cup
of each for garnish. Fold remaining cubes into lemon gelatin. Fold
in whipped cream. Spoon into crust. Top with walnuts and reserved
gelatin cubes. Cover and refrigerate for at least 6 hours. Remove
sides of pan. Cut into wedges. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 306 calories, 18 g fat (10 g saturated fat), 52 mg cholesterol, 182 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.