Five flavors of whipped gelatin form this colorful, spectacular dessert. It's a perfect centerpiece for a loved one with dairy or gluten allergies! And who wouldn't be surprised by a quivering tower of whipped Jell-O? Beware, though...Chef Andy has never attempted more than three layers!
Rainbow Cake

Rainbow Cake
1 package (3 oz.) each Jell-O Black Raspberry, Lime, Lemon,
	Orange, and Strawberry Gelatins
5 cups boiling water
2 1/2 cups cold water
1 envelope Dream Whip Whipped Topping Mix 
	or 1 cup whipping cream (optional)

Dissolve each package of Jell-O Gelatin separately in 1 cup boiling water.
Add l/2 cup cold water to each. Chill black raspberry gelatin until very thick.
Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to
extend 3 inches above pan. Whip black raspberry gelatin until fluffy -
see directions.
Spoon into pan. Chill until set, but not firm. Chill, whip,
and layer remaining flavors in pan, letting each layer chill until set, but not
firm before adding next layer. Chill until firm or overnight. Loosen around
edges and remove sides of pan and paper. Prepare whipped topping mix as
directed on package or whip cream; spread over top and sides of cake.

Makes about 14 cups, or 12 to 14 servings.

Rainbow Dessert: Prepare Rainbow Cake, using only 3 gelatin flavors
(1 package each Jell-O Raspberry, Lemon, and Lime Gelatins), 3 cups
boiling water, and 1 1/2 cups cold water; mold dessert in a 9-inch
spring-form pan or 10-inch tube pan.

back to the recipe index.