Printable | Taste of Home

Six-Layer Gelatin Salad

2 packages (3 ounces each) lime gelatin
4-1/2 cups boiling water, divided
4-1/2 cups cold water, divided
1 cup whipping cream
3 tablespoons confectioners' sugar
2 packages (3 ounces each) orange gelatin
1 can (8 ounces) crushed pineapple, drained
1 package (3 ounces) strawberry gelatin
2 medium firm bananas, thinly sliced

In a bowl, dissolve one package of lime gelatin in 3/4 cup boiling water; stir in
3/4 cup cold water. Refrigerate until slightly thickened. In a small mixing bowl,
beat cream until slightly thickened. Add sugar; beat until soft peaks form. Fold
in a third of the whipped cream into the lime gelatin. Spoon into a 4-qt. bowl.
Refrigerate until firm. Refrigerate remaining whipped cream In a bowl, dissolve
one package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold
water. Refrigerate until slightly thickened. Fold in mandarin oranges. Spoon over
creamy lime layer. Refrigerate until firm. In a bowl, dissolve lemon gelatin in
3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly
thickened. Fold in a third of the whipped cream. spoon over orange layer.

Printed from tasteofhome.com Jul 9, 2008

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Six-Layer Gelatin Salad cont.

Refrigerate until firm. In a bowl, dissolve remaining package of lime gelatin
in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly
thickened. Fold in pineapple. Spoon over creamy lemon layer. Refrigerate until
firm. In a bowl, dissolve remaining package of orange gelatin in 3/4 cup
boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened.
Fold in remaining whipped cream. Spoon over lime layer. Refrigerate until firm.
In a bowl, dissolve strawberry gelatin in remaining boiling water; stir in
remaining cold water. Refrigerate until slightly thickened. Fold in bananas.
Spoon over creamy orange layer. Refrigerate overnight.

Yield: 16-20 servings.