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Whipped Cream Gelatin Mosaic

 Whipped Cream Gelatin Mosaic
Small pieces of gelatin give this old-fashioned salad a mosaic look. I like the fact that I don't need a special mold to make it. Serve this as a salad or dessert.—Suzy Horvath, Sheridan, Oregon
10 ServingsPrep: 50 min. + chililng


  • 1 package (3 ounces) cherry gelatin
  • 3-3/4 cups boiling water, divided
  • 1-1/2 cups cold water, divided
  • 1 package (3 ounces) lime gelatin
  • 1 package (3 ounces) orange gelatin
  • 1 package (3 ounces) lemon gelatin
  • 1/4 cup sugar
  • 1/2 cup lemonade
  • 1-3/4 cups whipped topping
  • Additional whipped topping, optional


  • In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir
  • in 1/2 cup cold water. Pour into an 8-in. square dish coated with
  • cooking spray. Refrigerate until set.
  • Repeat with lime and orange gelatin, using separate 8-in. square
  • dishes for each.
  • In a large bowl, dissolve lemon gelatin and sugar in remaining
  • boiling water; stir in lemonade. Cover and refrigerate until
  • slightly thickened. Fold in whipped topping.
  • Cut the cherry, lime and orange gelatin into 1/2-in. cubes. Fold into
  • lemon gelatin mixture. Spoon into individual serving dishes. Cover
  • and refrigerate for at least 2 hours. Garnish with additional
  • whipped topping if desired. Yield: 10 servings.

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Whipped Cream Gelatin Mosaic (continued)

Nutritional Facts: 3/4 cup (calculated without additional whipped topping) equals 184 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 78 mg sodium, 39 g carbohydrate, 0 fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.