Title: Christmas Lights Torte
Categories: Cake
Yield: 12 Servings
| 1 | pk | Lemon jelly powder |
| 1 | pk | Lime jelly powder |
| 1 | pk | Cherry or raspberry jelly |
| | | Powder |
| 3 | c | Boiling water |
| 1 1/2 | c | Graham wafer crumbs |
| 1/4 | c | Margerine or butter |
| 1 | pk | Unflavoured gelatin |
| 1/4 | c | Cold water |
| 1 | c | Pineapple juice |
| 2 | c | Whipping cream |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
Lightly grease 3 8 inch round pans. Dissolve each package of jelly powder
in 1 cup of boiling water and pour each flavour into a seperate pan. Chill
several hours until set. Cut into 1/2 inch cubes. Mix together graham
wafer crumbs and sugar. Add melted butter and stir until well blended.
Reserve 1/2 cup of crumbs and pat remaining onto the bottom of a spring
form pan. Bake 10 minutes at 375. Cool Soften gelatin in 1/4 cup cold water
for 5 minutes. Heat pineapple juice to boiling. Stir soften gelatin into
pineapple juice and stir until completely dissolved. Cool In a large bowl
whip cream until stiff, beat in sugar and vanilla. Fold cooled pineapple
juice into whip cream and then carefully fold in jelly cubes. Pour mixture
onto graham crumb base and sprinkle remaining crumbs on top. Cover and
chill 6 to 12 hours.