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Glitter Gelatin Torte

 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.
Nutritional 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.