Lime Ribbon Delight Cake
1 pkg white cake mix
1 cup boiling water
1 pkg lime Jello, 3 oz.
1/2 cup canned, crushed pineapple (reserve juice)
1/2 cup pineapple juice (from the crushed pineapple)
1/4 cup chopped nuts
few drops of lemon juice
1 cup whipping cream
1/4 cup powdered sugar
Bake cake mix in two 9" layer pans, following directions on package.
Cool the cakes.
In a medium bowl, pour boiling water over the Jello; stir until dissolved.
Stir in fruit juice; chill until slightly thickened but not completely set.
Stir in pineapple, nuts, and lemon juice.
Place 2 strips of aluminum foil (each one 2 to 3 inches wide) about 3 inches apart in the 2 cake pans, extending foil strips up and over the sides of the pans.
Place a cooled cake layer in each pan, one layer right side up, and on layer upside down.
Spoon gelatin mixture evenly on the cakes; chill cakes until gelatin is completely set (firm).
Whip the cream, adding the powdered sugar when cream is almost whipped.
Using the extended foil strips, lift cake out of pans. Stack the layers, gelatin side up.
Frost the side of the cake with the whipped cream.
Keep refrigerated until ready to serve.
Pairs Well With
From my mother's recipe collection. You can change the flavor of this dessert by using a different flavor of Jello, such as orange.