DESSERTS (LOW CARB): JELLO RAINBOW CAKE (click here to print)

This recipe is from 1962..Five flavors of whipped gelatin form this spectacular dessert

1 package(3oz) each KROGER Black Raspberry, Lime, Lemon, Orange, and Strawberry (if you can't find all these in sugar free, use whatever flavors you can find) we use Kroger because it does not contain maltodextrin which is made from corn)
5 cups boiling water
2 1/2 cups cold water
1 container sugar free cool whip or 2 cups real whipping cream

Dissolve each package of Jello separately in 1 cup boiling water. Add 1/2 cup cold water to each. Chill black raspberry gelatin until very thick. Smoothly line sides of a 9 or 10 inch springform pan with wax paper, cut to extend 3 inches above pan. Whip black raspberry gelatin until fluffy. Spoon into pan. Chill until set, but not firm. Chill, whip, and layer remaining flavors in pan, letting each layer chill until set, but not firm before adding next layer. Loosen around edges and remove sides of pan and paper. spread cool whip over top and sides of cake.   How to whip Jello: Prepare jello and chill until very thick. Then beat with an electric mixer until mixture is fluffy and thick...about double in volume results in the best eating quality and flavor. To shorten the chilling and beating time, chill the jello until slightly thickened. Then place the bowl of jello in another bowl of ice and water before starting to beat. Serves 12.  :Tip: Make sure to put this in refrigerator overnight so that all layers are firm.  This must remain cold.  When you take it out of the refrigerator, it must be served right away

Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil