Recipe - Mosaic Cloud Cake

1 pack Raspberry Gelatin; (3ounce)
1 pack Lime Gelatin; (3ounce)
1 pack Orange Gelatin; (3ounce)
4 One half cup Boiling water
1 pack Pineapple Gelatin; (3ounce)
1 One fourth cup Boiling water
1 One half cup Graham cracker crumbs
One half cup Sugar
One half cup Margarine; melted
2 cup Heavy cream

Separately dissolve Raspberry, Lime and Orange Gelatin in 1One half cups boiling
water each. Pour each mixture into an 8inch square pan. Chill until firm.
Cut into One half inch cubes; toss together lightly. Dissolve Pineapple Gelatin
in remaining 1One fourth cups boiling water. Chill, stirring occasionally, just
until syrupy. Meanwhile, combine graham cracker crumbs, One fourth cup sugar and
melted Blue Bonnet Margarine. Press mixture firmly against sides and bottom
of a 10inch spring form pan. Chill. Whip together heavy cream and
remaining One fourth 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 Bavarianstyle filling prepared in a crumb lined
springform pan.
Recipe by: AllAmerican Royal Desserts 1968

Posted to recipeludigest by "Lynn Ratcliffe" mcgrew@ntr.net on Mar 24,
1998