Rainbow Delight
- 1 pkg. cherry jello
- 1 pkg. black raspberry jello
- 1 pkg. lemon jello
- 1/4 c. sugar
- 6 Tbsp. melted butter
- 2 c. Cool Whip
- 1 pkg. orange jello
- 1 pkg. lime jello
- 1 c. pineapple juice
- 1 1/2 c. vanilla wafer crumbs
- Prepare all jello separately (except lemon), using 1 cup hot water and 1/2 cup cold water.
- Pour each flavor into an 8-inch pan.
- Chill until firm.
- Combine pineapple juice and sugar; heat until sugar is dissolved.
- Remove from heat and stir in lemon jello.
- Add 1/2 cup cold water.
- Chill until syrupy or until consistency of unbeaten egg white.
- Mix vanilla wafer crumbs and butter.
- Press 1 cup of mixture into a 9 x 13-inch pan.
- Reserve 1/2 cup crumbs for the top.
- Pour lemon/pineapple mixture into Cool Whip.
- Cut jello into 1/2-inch cubes.
- Fold the cubes very gently into the Cool Whip mixture.
- Carefully pour into pan; sprinkle remaining crumbs on top.
- Chill overnight.
cherry jello, black raspberry jello, lemon jello, sugar, butter, orange jello, lime jello, pineapple juice, vanilla wafer crumbs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=305600 (may not work)