Stained Glass Mold

• 1 (3 oz.) pkg. lime jello
• 1 (3 oz.) pkg. orange jello
• 1 (3 oz.) pkg. strawberry jello
• 3 c. boiling water
• 1 1/2 c. cold water
• 2 (3 oz.) pkg. lemon jello
• 2 c. boiling water
• 1 c. cold water
• 1 (12 oz.) container nondairy whipped topping, thawed

1. Prepare lime, orange and strawberry jello separately, using 1 cup boiling water and 1/2 cup cold water for each.
2. Pour each flavor into an 8-inch square pan or use 9-inch round cake pans. Refrigerate until firm, about 4 hours.
3. Cut into 1/2-inch cubes. Dissolve lemon jello in 2 cups boiling water; stir in 1 cup cold water.
4. Refrigerate until slightly thickened.
5. Fold 3 cups whipped topping and the jello cubes into slightly thickened lemon jello. Pour into 9-inch tube pan that has been lightly sprayed with no-stick cooking spray.
6. Refrigerate overnight.

lime jello, orange jello, strawberry jello, boiling water, cold water, lemon jello, boiling water, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228420 (may not work)