Lime Ribbon Delight-ful!

One of these photos is from the 1966 Betty Crocker's Cake and Frosting Cookbook. And the other - I actually made. And, what's even more amazing, is that it is delicious! Yes, mine has the white plate - no ugly brown dish has ever come in my home.

My five year old and I made the Lime Ribbon Delight yesterday:

1 package Betty Crocker White cake mix (or any white cake mix)

1 package lime-flavored gelatin

1 cup hot water

1/2 cup fruit juice or water

1/2 cup drained crushed pineapple

1/4 cup chipped nuts (I skipped this. Ew.)

Few drops lemon juice (unless bottle gets away from your pineapple juice covered hands and you end up squirting a bunch. Still good.)

1 cup whipping cream & 1/4 cup confectioners' sugar (or one can whipped white frosting)

Bake cake in two round layer pans, as directed on package. Cool.

Dissolve gelatin in hot water. Add fruit juice and chill until almost firm. Add pineapple, nuts and lemon juice.

Place two strips of aluminum foil across the bottom of each layer pan, letting strips extend over edge. Replace cake layers, placing one layer back in pan upside down and the other right side up. This will make a better looking cake. (Not necessarily...) Spoon the fruit gelatin over the two layers. Chill until firm.

Whip creme with confectioners' sugar. Or not. Lift cake layers out of pans, using extended edges of foil. Stack layers gelatin side up. Frost sides with whipped cream. Refrigerate until serving time. Decorate with miniature white clay pipes for St. Patrick's Day. (Because, of course, we all have these in our drawers. Nothing says St. Pat's. like miniature white clay pipes...)

I'm so pleased with how this turned out. It really is delicious, moist and flavorful. It does take a while for all that chilling of the jello and may still not hold together among the two layers but your taste buds won't care. Enjoy!