One of my favorite aunts used to make this recipe for family gatherings, back in the 60's. The brightly colored cubes of Jell-O, suspended in a creamy concoction, look as good as it tastes! This is a good recipe to do the day before, as the flavors don't suffer any from being made ahead of time. Serves 8-10.

For a "natural" version of this recipe, see here.

Ingredients:

• Three (3 oz.) pkg. Jell-O, one of each flavor (lime, orange, and red work well)
  
• 1 1/4 c. boiling water for each package
  
• 1 c. pineapple juice
  
• One (6-oz.) pkg. lemon Jell-O
• 2 c. cream
• Grapes or berries for garnish, optional
  

A day ahead, or earlier in the day, make red, orange, and lime Jell-O. Into each package, in separate bowls, pour in: > 1 1/4 c. boiling water > 1 (3-oz.) pkg. Jell-O (lime, orange, or red)

Stir until gelatin dissolves. Pour each flavor into its own small loaf pan (5"x3" works well). Let set up in refrigerator for several hours. When jell-o loafs are firm, make the pineapple jell-o.

Microwave until quite hot: > 1 c. frozen pineapple juice

Add: > 1 (6-oz.) pkg. lemon Jell-O

Stir until gelatin dissolves, microwaving the mix a bit if it's not dissolving. Last, add: > 2 c. cream

Refrigerate the pineapple mixture just twenty minutes or so, to get to the consistency of thin yogurt. Cut the loaf pans of flavored jell-o into 1" cubes, gently folding them into pineapple-cream mix, pouring into a ring-shaped mold. Let set up until completely firm, half a day or longer. (You can make it the day before.) Before serving, briefly set the mold into a sink of hot water, just to warm the outside of the pan, moving quickly to invert it upside-down onto a plate. Garnish with grapes or berries if desired. Cut and serve!

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