Prism Cake Recipe
Prism Cake Recipe photo by Taste of Home

Prism Cake Recipe

Publisher Photo
Try this colorful cake next time you want to make something a little different for dessert.
TOTAL TIME: Prep: 40 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 40 min. + chilling
MAKES: 10-12 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Reviews for Prism Cake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 4, 2010

I love this recipe. Great for anytime of the year, but perfect for Christmas. Light, and fluffy, rich in flavor. I've loved it since 1959.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT