Lifesaver

I can`t remember the last time I had a lifesaver. Well, I guess you never really have just one lifesaver, you usually end up eating the whole roll. I`m guilty for going through the pack and picking out the red, orange, and yellow ones. I`m a sucker for any cherry flavoured candy, but the pineapple lifesavers were my all time fav.

For this recipe, you can substitute whatever flavour was your favourite (grape, lime, etc.). I couldn`t find a pineapple Jell-O package, so I used orange-pineapple; but again, use whatever lifesaver flavour you like!



Recipe:

Red layer

1 pkg        Cherry Jell-O
1/2 pkg     Knox gelatin
1 cup         water
1/2 cup      white rum
1/2 cup      water

Heat 1 cup water over medium-low heat in a pot with the Knox gelatin. Once it is dissolved, add the cherry Jell-O and stir until dissolved. It should almost be at boiling point when you remove it from the stove. Add the rum and water, and stir. Pour into a glass pan, or moulds. Put in the fridge for at least 1 hour. You`ll know if it is ready for the next layer if you touch it and no Jell-O sticks to your finger.

Orange layer

1 pkg        Orange-Pineapple Jell-O
1/2 pkg     Knox gelatin
1 cup         water
1/2 cup      white rum
1/2 cup      water

Heat 1 cup water over medium-low heat in a pot with the Knox gelatin. Once it is dissolved, add the orange-pineapple Jell-O and stir until dissolved. It should almost be at boiling point when you remove it from the stove. Add the rum and water, and stir. Let the mixture cool off for a few minutes (I pour it into a long dish so it cools off faster). After about 5 minutes, pour it on top of the cherry layer. Be careful, as you don`t want to puncture the first layer. Pour it onto a big spatula if you have one, so the impact is softer. Put in fridge and cool for another hour.

Yellow layer

1 pkg        Lemon Jell-O
1/2 pkg     Knox gelatin
1 cup         water
1/2 cup      white rum
1/2 cup      water

Heat 1 cup water over medium-low heat in a pot with the Knox gelatin. Once it is dissolved, add the lemon Jell-O and stir until dissolved. It should almost be at boiling point when you remove it from the stove. Add the rum and water, and stir. After you let it cool for about 5 minutes, pour it over the orange layer - remembering to be careful when you pour it (and make sure it isn`t too hot). Put in the fridge for at least 4 hours, best overnight.

Use a thin, sharp knife to cut into cubes.