1979 Crown Jewel Cake

This recipe is from the 1979 cookbook, THE NEW JOYS OF JELLO.

Ingredients

1 package (3 oz.) Jell-O Orange Gelatin

1 package (3 oz.) Jell-O Cherry Gelatin

1 package (3 oz.) Jell-O Lime Gelatin

3 cups of boiling water

1 1/2 cups cold water

*For each package, only use 1 cup of boiling water and 1/2 cold water

1 package (3 oz.) Jell-O Lemon Gelatin

1/4 cup sugar

1 cup boiling water

1/2 canned pineapple juice (bottled juice is fine)

2 envelopes Dream Whip Whipped Topping Mix

This is what Dream Whip Whipped Topping looks like.  (below) Believe it or not, you can still find it easily at stores.

Directions:

Prepare the orange, cherry, and lime gelatin separately, using a cup of boiling water and 1/12 cup of cold water for each.

Pour each flavor into a separate 8-inch square pan and chill until firm. This can be 3 hours, but it is suggested to chill it overnight. After chilled, cut into 1/2-inch cubed pieces. Set aside a few pieces of each color for garnish.

Next step:

Dissolve lemon gelatin and sugar into 1 cup boiling water, stir in pineapple juice. Chill until slightly thickened. Prepare both envelopes as directed on package. Blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon into 9-inch spring pan. Chill intil firm - at least 5 hours or overnight. Just before serving, slide a spatula around sides. Garnish top reserved gelatin cubes. Makes 16 servings.

Other Jewel Combinations:

Black Rasberry, Black Cherry and Lime cubes in a lemon gelatin base

Black Rasberry, Orange and Lime cubes in a strawberry gelatin base

Black Cherry, Strawberry and Lime cubes in a rasberry gelatin base

Tips:

Spray mold or 9-inch spring pan with spray vegetable oil for easy release.

Use spatula and warm water for extra ease in unmolding. (see below)