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Jeweled Gelatin Torte

 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


  • 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


  • 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.
Nutritional 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.