top of page

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.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page