Confetti Cream Cake

• 1 (3 oz.) pkg. each: orange, lime and strawberry jello
• 5 1/4 c. boiling water
• 1 (3 oz.) pkg. lemon jello
• 1/4 c. sugar
• 1 c. boiling water
• 1 c. (1/2 pt.) whipping cream
• 1 (8 oz.) pkg. cream cheese

1. Prepare confetti by dissolving each package of orange, lime and strawberry jello in 1 3/4 cups boiling water.
2. Pour each jello mixture into a shallow pan and chill until set; cut into small cubes.
3. Prepare crumb crust and line a spring-form pan.
4. Dissolve lemon jello and sugar in 1 cup boiling water; cool to room temperature.
5. Whip the cream with dash of salt, 1/2 teaspoon vanilla and 2 tablespoons sugar until stiff and refrigerate.
6. In a large bowl, beat cream cheese until smooth.
7. Gradually beat in cooled lemon jello; fold in whipped cream and blend well.

orange, boiling water, lemon jello, sugar, boiling water, whipping cream, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340735 (may not work)