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|EVERY FEW MINUTES|
|CROWN JEWEL JELLO SALAD|
1 pkg. (3 oz.) Jello orange gelatin
1 pkg. (3 oz.) Jello cherry gelatin
1 pkg. (3 oz.) Jello lime gelatin
3 c. boiling water
1 1/2 c. cold water
1 pkg. (3 oz.) Jello lemon gelatin
1/4 c. sugar
1 c. boiling water
1/2 canned pineapple juice
2 env. Dream Whip or Cool Whip (2 c.)
Prepare the orange, cherry and lime gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8-inch square pans. Chill until firm - at least 3 hours or overnight. Cut into 1/2- inch cubes. Set aside a few of each flavor for garnish.
Dissolve lemon gelatin and sugar in 1 cup boiling water; stir in pineapple juice. Chill until slightly thickened.
Prepare both envelopes of whipped topping, mixing as directed on package. If using Cool Whip blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon into 9-inch springform pan. Chill until firm - at least 5 hours or overnight. Just before serving, run a spatula around sides of pan; then gently remove sides. Garnish with reserved gelatin cubes.
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