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Servings: 12

Ingredients

Cost per serving $0.56 view details
  • 1 pkt Raspberry Gelatin, (3-oz)
  • 1 pkt Lime Gelatin, (3-oz)
  • 1 pkt Orange Gelatin, (3-oz)
  • 4 1/2 c. Boiling water
  • 1 pkt Pineapple Gelatin, (3-oz)
  • 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

Directions

  1. Separately dissolve Raspberry, Lime and Orange Gelatin in 11/2 c. boiling water each. Pour each mix into an 8-inch square pan. Refrigeratetill hard.
  2. Cut into 1/2 inch cubes; toss together lightly. Dissolve Pineapple Gelatin in remaining 11/4 c. boiling water. Chill, stirring occasionally, just till syrupy. Meanwhile, combine graham cracker crumbs, 1/4 c. sugar and melted Blue Bonnet Margarine. Press mix firmly against sides and bottom of a 10-inch spring form pan. Chill. Whip together heavy cream and remaining 1/4 c. sugar till of mounding consistency. Mix in pineapple gelatin mix; fold into gelatin cubes. Pour into prepared pan. Refrigerate4 hrs or possibly overnight.
  3. Makes 16 servings.
  4. 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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 12 servings
Calories 294  
Calories from Fat 159 54%
Total Fat 17.99g 22%
Saturated Fat 6.5g 26%
Trans Fat 1.41g  
Cholesterol 27mg 9%
Sodium 296mg 12%
Potassium 69mg 2%
Total Carbs 31.49g 8%
Dietary Fiber 1.0g 3%
Sugars 15.15g 10%
Protein 2.49g 4%

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