|
Title: Mosaic Cloud Cake Categories: Cake Yield: 16 Servings 1 pk Raspberry Gelatin; (3-ounce) 1 pk Lime Gelatin; (3-ounce) 1 pk Orange Gelatin; (3-ounce) 4 1/2 c Boiling water 1 pk Pineapple Gelatin; (3-ounce) 1 1/4 c Boiling water 1 1/2 c Graham cracker crumbs 1/2 c Sugar 1/2 c Margarine; melted 2 c Heavy cream Separately dissolve Raspberry, Lime and Orange Gelatin in 11/2 cups boiling water each. Pour each mixture into an 8-inch square pan. Chill until firm. Cut into 1/2 inch cubes; toss together lightly. Dissolve Pineapple Gelatin in remaining 11/4 cups boiling water. Chill, stirring occasionally, just until syrupy. Meanwhile, combine graham cracker crumbs, 1/4 cup sugar and melted Blue Bonnet Margarine. Press mixture firmly against sides and bottom of a 10-inch spring form pan. Chill. Whip together heavy cream and remaining 1/4 cup sugar until of mounding consistency. Fold in pineapple gelatin mixture; fold into gelatin cubes. Pour into prepared pan. Chill 4 hours or overnight. Makes 16 servings. NOTES : A dessert spectacular known by many different names, Mosaic Cloud Cake is a stained glass window arrangement of assorted flavors of gelatin cubes in a creamy Bavarian-style filling prepared in a crumb lined spring-form pan. Recipe by: All-American Royal Desserts 1968 Posted to recipelu-digest by "Lynn Ratcliffe" 1998 |