CROWN JEWEL CAKE

1 small pkg sugar-free orange gelatin

1 small pkg sugar-free cherry gelatin
1 small pkg sugar-free lime gelatin
3 cups boiling water
1 1/2 cups cold water
1 small pkg sugar-free lemon gelatin
1/4 cup Splenda
1 cup boiling water
1/2 cup no-sugar-added pineapple juice
2 envelopes Dream Whip Whipped Topping Mix

Prepare the first 3 gelatins separately, using 1 cup boiling water and 1/2 cup cold water for each flavor. Pour each flavor into a separate 8-in square pan. Chill until firm, at least 3 hours or overnight. Cut each into 1/2-inch cubes. Set aside 3 or 4 cubes of each flavor to use as garnish.

Dissolve the lemon gelatin and Splenda in the 1 cup of boiling water; stir in pineapple juice. Chill until slightly thickened.

Prepare both envelopes of Dream Whip as directed on box. Blend into the slightly thickened lemon gelatin. Fold in gelatin cubes. Spoon mixture into a 9-inch spring-form pan. Chill until firm, at least 5 hours or overnight. Just before serving, run a spatula around sides of pan; gently remove sides. Garnish with the reserved cubes in the center of the cake.

Yield: 16 servings

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