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Jeweled Gelatin Torte

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

10-12 ServingsPrep: 25 min. + chilling

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

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.
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.
Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon
gelatin mixture into a large bowl; fold in whipped topping. Gently

2 of 2

Jeweled Gelatin Torte (continued)

Directions (continued)

fold in gelatin cubes. Pour into prepared pan. Refrigerate until
set. Garnish with citrus and mint if desired. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 304 calories, 6 g fat (4 g saturated fat), 120 mg cholesterol, 113 mg sodium, 55 g carbohydrate, trace fiber, 6 g protein.