Rainbow Cake

From Robin: “This was Aunt Deb’s and Aunt Janet’s favorite birthday cake!”

Ingredients

• 1 pkg Orange Jell-o

• 1 pkg Cherry Jell-o

• 1 pkg Lime Jell-o

• 1 pkg Lemon Jell-o

• 3 cups hot water

• 1 1⁄2 cups cold water

• 1 cup pineapple juice

• 1⁄2 cup sugar

• 2 pkgs ladyfingers

• 2 cups whipping cream

Directions

1. Prepare the first 3 packages of Jello separately, using 1 cup hot water and 1⁄2 cup cold water for each package. Pour into separate 8x8x2 pans. Chill for 4 hours.

2. Combine pineapple juice and sugar over heat until sugar is dissolved. Remove from heat and add lemon jello in hot liquid. Add 1⁄2 cup cold water and chill until syrupy.

3. Line bottom and sides of a springform pan with ladyfingers.

4. Whip the cream and fold into the syrupy pineapple Jello mixture.

5. Cut the firm orange, cherry and lime Jello into cubes about 1⁄2 inch square. Fold into whipped cream mixture, then pour into the ladyfinger-lined pan.

6. Let chill for 8 hours in the refrigerator.