Among the most spectacular of all contemporary gelatin creations. Each serving resembles a pane of stained glass. If you mound this gelatin in a 10-inch crumb crust, you will have a stained-glass pie, plus enough extra filling for a separate small mold.
Prepare separately according to the package instructions:
1 3-ounce package lime-flavored gelatin
1 3-ounce package cherry-flavored gelatin
1 3-ounce package orange-flavored gelatin
Lightly oil three 8 x 8-inch pans. Turn the gelatins into the pans and refrigerate until firmly set. Cut the gelatins into 1/2-inch cubes, then return, still in the pans, to the refrigerator. In a large bowl, gently whisk together until no longer granular:
1 3-ounce package lemon-flavored gelatin
1 cup boiling water
Stir in:
1/2 cup cold water
Refrigerate until the gelatin just begins to set. Beat on medium-high speed until stiff:
1 cup cold heavy cream
Using a large rubber spatula, fold the cream into the lemon gelatin, then gently fold in the gelatin cubes. Turn at once into an oiled 13 x 9-inch baking pan and refrigerate until set, about 3 hours. If you wish, serve with:
