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    Rainbow Dessert

    Source of Recipe

    Betty Crocker

    List of Ingredients

    1 sponge cake, 10-inch round
    Whipped Cream for Filling and Frosting
    3 cups heavy cream
    6 tablespoons powdered sugar
    Pineapple Filling
    1 cup crushed pineapple -- drained
    green food coloring
    Apricot Filling
    1 cup apricots -- mashed and sweetened
    Raspberry Filling
    1 cup raspberry jam -- thick type
    Gelatin Thickener
    2 teaspoons gelatin powder
    1 tablespoon fruit juice

    Cut the sponge cake into four 1-inch layers. Put layers together with 3 different fillings.

    On bottom layer, spread Pineapple Filling. Place second layer on top and spread with Apricot Filling. Place third layer and spread with Raspberry Filling.

    Add a fourth layer and cover top and sides of cake with sweetened whipped cream. Sprinkle with green pistachio nuts (blanched and shaved). Chill 3 hours before serving. Arrange apricot halves, rounded-side-out, around base of cake.

    Frosting: Beat whipped cream and powdered sugar until fluffy.

    To make fillings:

    Soften the gelatin powder in fruit juice. Dissolver over hot water. Stir into fruit. Chill. When partially set, fold in 1 cup of the sweetened whipped cream (1 cup each).

    Pineapple Filling: Add gelatin mixture according to directions. Tint green with food coloring.

    Apricot Filling: Add gelatin mixture according to directions. Use 1 cup mashed and sweetened apricot pulp.

    Raspberry Filling: Use a thick raspberry jam.

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