Jeweled Gelatin Torte
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 10-12 servings.
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
Ingredients
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1 package (3 ounces) cherry gelatin
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3 cups boiling water, divided
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2 cups cold water, divided
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1 package (3 ounces) lime gelatin
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1 package (3 ounces) orange gelatin
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1 cup pineapple juice
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1 package (3 ounces) lemon gelatin
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1/4 cup sugar
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36 ladyfingers
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1 carton (8 ounces) frozen whipped topping, thawed
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Citrus slices and fresh mint, optional
Directions
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1.
In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-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.
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2.
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.
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3.
Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate until set. Garnish with citrus and mint if desired.
Nutrition Facts
1 slice: 304 calories, 6g fat (4g saturated fat), 120mg cholesterol, 113mg sodium, 55g carbohydrate (47g sugars, 0 fiber), 6g protein.
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