Jell-O Rainbow Cake

(by Jennifer L. Thornburg)

3 oz. each Jell-O black raspberry, lime, lemon, orange, and strawberry flavors

5 c. boiling water

2 1/2 c. cold water

1 envelope Dream Whip Dessert Topping Mix or 1 c. whipping cream

Line sides of a 9- or 10-in. springform pan with wax paper, cut to extend 3 in. above pan.

Dissolve each package of Jell-O separately in 1 c. boiling water.

Add 1/2 c. cold water to each.

Refrigerate until thickened.

Whip black raspberry Jell-O with a rotary beater or electric mixer until fluffy and about doubled in volume.

Spoon into pan.

Chill until set, but not firm.

Whip remaining flavors, and add to pan, letting each layer chill until set, but not firm, before adding next layer.

Chill until firm or overnight.

Loosen around edges and remove sides of pan and paper.

Prepare dessert topping mix as directed on package, or whip cream.

Spread over top and sides of cake.

(Read The Jell-o Years, the story that accompanies this recipe.)