Rainbow Delight

  1. Prepare all jello separately (except lemon), using 1 cup hot water and 1/2 cup cold water.
  2. Pour each flavor into an 8-inch pan.
  3. Chill until firm.
  4. Combine pineapple juice and sugar; heat until sugar is dissolved.
  5. Remove from heat and stir in lemon jello.
  6. Add 1/2 cup cold water.
  7. Chill until syrupy or until consistency of unbeaten egg white.
  8. Mix vanilla wafer crumbs and butter.
  9. Press 1 cup of mixture into a 9 x 13-inch pan.
  10. Reserve 1/2 cup crumbs for the top.
  11. Pour lemon/pineapple mixture into Cool Whip.
  12. Cut jello into 1/2-inch cubes.
  13. Fold the cubes very gently into the Cool Whip mixture.
  14. Carefully pour into pan; sprinkle remaining crumbs on top.
  15. 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)

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