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Prism Cake Recipe

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Prism Cake Recipe

Prep: 40 min. + chilling

Yield: 10-12 Servings

30 10 40

Ingredients

1 package (3 ounces) orange gelatin
3 cups boiling water, divided
2 cups cold water, divided
1 package (3 ounces) cherry gelatin
1 package (3 ounces) lime gelatin
1 cup unsweetened pineapple juice
1/2 cup sugar, divided
1 envelope unflavored gelatin
1 package (3 ounces) lemon gelatin
2 cups graham cracker crumbs
1/2 cup butter, melted
2 cups heavy whipping cream

Directions

In a small bowl, dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into an ice cube tray coated with cooking spray. Repeat with cherry and lime gelatins, using two more ice cube trays. Refrigerate until firm, about 1-1/2 hours.
In a small saucepan, combine pineapple juice and 1/4 cup sugar. Sprinkle with unflavored gelatin; let stand for 1 minute. Cook and stir just until mixture comes to a boil. Remove from the heat; stir in lemon gelatin until dissolved. Stir in remaining cold water. Transfer to a large bowl; refrigerate for 30-40 minutes or until syrupy.
Combine cracker crumbs with remaining sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
Remove gelatin cubes from ice cube trays. In a large bowl, beat cream until stiff peaks form. Gently fold into lemon gelatin mixture. Fold in gelatin cubes. Spoon over crust. Refrigerate for 8 hours or overnight. Yield: 10-12 servings.

Originally published as Prism Cake in Country December/January 2008, p51

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