Jewel Cake

Jewel Cake

1 small pkg. (3 oz) each – orange, cherry or raspberry, lime Jello ( if using large box use 1/2 ( 6 1/2 T. +1/4 tsp)
3 c. boiling water

1½ c. cold water

1 ½ - 2 c. graham crackers
1/3 c. melted butter

1 small pkg. (3 oz) lemon Jello

¼. c. sugar

1 c. boiling water

½ c. pineapple juice

2 c. whipping cream (Cool Whip isn't a good choice here(or ever))


Prepare orange, cherry and lime Jello using 1 c. boiling water & ½ c. cold water for each separate pkg. Pour into 8x8 pan (any pan that will give you a 1/2" layer of Jello) and chill until firm.

Combine lemon Jello and 1 c. boiling water, sugar and stir till dissolved. Add pineapple juice, chill until slightly thickened. 

 Meanwhile make crust in 9x13 or spring form pan. 

Cut firm gelatin into small cubes. Whip cream and fold gently into lemon Jello mixture. Fold cubed Jello into lemon Jello mixture and then pour into pan on crust and refrigerate at least 5 hours. 

Ours is hardly ever made far enough ahead to refrigerate for 5 hours & it's ALWAYS delicious.

(We tried raspberry Jello instead of cherry & liked it quite well)