Traditions: Stained Glass Cake

I love traditions. Any tradition. Any time.

If there is a tradition associated with a holiday, all the better.

I have many boys. Boys are not as likely to hang around for holidays once they are grown and married.

But maybe they WILL show up if they just can't miss that one special thing "we always did" at a certain time. Or, if that isn't enough, that one thing "we always ate" should do the trick, right?

That is my hope.

For Easter one of the food traditions we have is this cake.

We call it Stained Glass Cake. Taste of Home calls it Jeweled Gelatin Torte. It is hard to locate the Lady Fingers that are used for the edges and the bottom. If you cannot find them, they are pretty easy to make.

I am also not a Jello freak, but it sure does look pretty in this cake. And the mixture of ingredients is scrumptious.I prefer to leave out the lime Jello most of the time. Unless we have company coming who loves lime Jello. You know who you are.

My entire family loves this refreshing, light cake. And everyone else seems to enjoy it too!

Stained Glass Cake

1 package (3 ounces) cherry gelatin

3 cups boiling water, divided

2 cups cold water, divided

1 package (3 ounces) lime gelatin (I usually sub another flavor)

1 package (3 ounces) orange gelatin

1 cup pineapple juice

1 package (3 ounces) lemon gelatin

1/4 cup Sugar

36 ladyfingers

1 carton (8 ounces) frozen whipped topping, thawed

Citrus slices and fresh mint, optional

Directions:

In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Repeat with lime and orange gelatin, using two more loaf pans. Refrigerate until firm, about 1-1/2 hours.
In a small saucepan, bring pineapple juice to a boil. Stir in lemon gelatin and sugar until dissolved. Stir in remaining cold water. Refrigerate until syrupy, about 45 minutes. Meanwhile, line the sides and bottom of a 9-in. springform pan with ladyfingers; set aside.
Cut cherry, lime and orange gelatin into 1/2-in. cubes. Pour lemon gelatin mixture into a large bowl; fold in whipped topping. Gently fold in gelatin cubes. Pour into prepared pan. Refrigerate until set. Garnish with citrus and mint if desired. Yield: 10-12 servings.