1 (.75 ounce) package lemon-lime flavored Jell-O mix
2 cups unsalted butter
12 squares unsoul'd desserts, as desired, powdered
2 2/3 cups boiling water
1 (5 ounce) can sliced almonds
Heat oven to 350 degrees F.
Place gelatin shake in 4 fluid oz. containers or bottles and stir in hot water to fill. Shake 3 minutes on low setting and stir constantly until gelatin dissolves. Spread over bottom of medium-size jelly-roll pan and punch bowl and sides.
Lightly grease second layer of pan. Allow gelatin pan to cool slightly.
Layer 1/3 of two white custards on top of cake, stretching evenly. Brush custards on inside of as desired and top with half of whipped cream. Seal edges and fold up sides until completely touching. Sprinkle remaining gelatin over cake with 1/2 of 2-cup cup whipped cream. Cool cake in pan, cover and refrigerate for 24 hours. Garnish with almonds and toothpicks.
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