Name: Prism Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 package (3 ounces) orange gelatin -; 3 cups boiling water, divided -; 2 cups cold water, divided -; 1 package (3 ounces) cherry gelatin -; 1 package (3 ounces) lime gelatin -; 1 cup unsweetened pineapple juice -; 1/2 cup sugar, divided -; 1 envelope unflavored gelatin -; 1 package (3 ounces) lemon gelatin -; 2 cups graham cracker crumbs -; 1/2 cup butter, melted -; 2 cups heavy whipping cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Prism Cake

1. 1 package (3 ounces) orange gelatin -

2. 3 cups boiling water, divided -

3. 2 cups cold water, divided -

4. 1 package (3 ounces) cherry gelatin -

5. 1 package (3 ounces) lime gelatin -

6. 1 cup unsweetened pineapple juice -

7. 1/2 cup sugar, divided -

8. 1 envelope unflavored gelatin -

9. 1 package (3 ounces) lemon gelatin -

10. 2 cups graham cracker crumbs -

11. 1/2 cup butter, melted -

12. 2 cups heavy whipping cream -

How to cook deliciously - Prism Cake

1. Stage

In a small bowl, dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into an ice cube tray coated with cooking spray. Repeat with cherry and lime gelatins, using two more ice cube trays. Refrigerate until firm, about 1-1/2 hours.

2. Stage

In a small saucepan, combine pineapple juice and 1/4 cup sugar. Sprinkle with unflavored gelatin; let stand for 1 minute. Cook and stir just until mixture comes to a boil. Remove from the heat; stir in lemon gelatin until dissolved. Stir in remaining cold water. Transfer to a large bowl; refrigerate for 30-40 minutes or until syrupy.

3. Stage

Combine cracker crumbs with remaining sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

4. Stage

Remove gelatin cubes from ice cube trays. In a large bowl, beat cream until stiff peaks form. Gently fold into lemon gelatin mixture. Fold in gelatin cubes. Spoon over crust. Refrigerate for 8 hours or overnight.