Mosaic Cloud Cake

• 3 (3 oz.) pkg. Jell-O
• 4 1/2 c. boiling water
• 1 pkg. plain gelatin
• 1 1/4 c. boiling water
• 1 1/2 c. graham cracker crumbs
• 1/2 c. sugar
• 1/2 c. butter, melted
• 2 c. heavy cream

1. Separately dissolve 3 different flavors of Jell-O each in 1 1/2 cups boiling water.
2. Pour each in individual 8-inch square pans.
3. Chill until firm.
4. Cut into 1/2-inch cubes.
5. Toss together. Dissolve plain gelatin in 1 1/4 cups boiling water.
6. Chill until syrupy.
7. Meanwhile, combine graham cracker crumbs, 1/4 cup sugar and butter.
8. Press mixture on bottom and sides of spring-form pan. Chill.
9. Whip heavy cream with 1/4 cup sugar until of mounding consistency.
10. Fold in gelatin mixture.
11. Fold in Jell-O cubes. Pour into pan.
12. Chill 4 hours or overnight.

jello, boiling water, gelatin, boiling water, graham cracker crumbs, sugar, butter, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=16153 (may not work)