Ingredients
1 package (3 ounces) cherry gelatin3 cups boiling water, divided2 cups cold water, divided1 package (3 ounces) lime gelatin1 package (3 ounces) orange gelatin1 cup pineapple juice1 package (3 ounces) lemon gelatin1/4 cup sugar36 ladyfingers1 carton (8 ounces) frozen whipped topping, thawedCitrus slices and fresh mint, optional
Preparation
In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9x5-in. loaf pan coated with cooking spray. Repeat with lime and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water. Refrigerate until syrupy, about 45 minutes. Meanwhile, line the sides and bottom of a 9-in. springform pan with ladyfingers; set aside.
Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate until set. Garnish with citrus and mint if desired.
