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Gem Loaf

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  • 1 pk (4-serving size) ROYAL Orange Gelatin
  • 4 1/2 c Boiling water; divided
  • 3 c Cold water; divided
  • 1 pk (4-serving size) ROYAL Lime Gelatin
  • 1 pk (4-serving size) ROYAL Strawberry Gelatin
  • 2 pk (4-serving size) ROYAL Lemon Gelatin
  • 2 c Prepared whipped topping
  • Sliced strawberries; for garnish


Dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into 9 x 5 x 3-inch loaf pan. Chill until firm. Repeat with lime and strawberry gelatins. Cut gelatins into 1/2-inch cubes; set aside. In large bowl, dissolve lemon gelatin in 1 1/2 cups boiling water; stir in 1 1/2 cups cold water. Chill until slightly thickened. With electric mixer at high speed, beat thickened gelatin until foamy; fold in whipped topping and gelatin cubes. Pour into 12-cup ring mold or fluted tube pan. Chill until firm, about 3 hours. To serve, unmold onto serving plate; garnish with strawberries.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <> on Feb 1, 1998