Dissolve orange gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into 9 x 5 x 3-inch loaf pan. Refrigerate until firm. Repeat with lime and strawberry gelatins. Cut gelatins into 1/2-inch cubes; set aside.
Dissolve lemon gelatin in 1 1/2 cups boiling water in large bowl; stir in 1 1/2 cups cold water. Refrigerate until slightly thickened.
Beat thickened gelatin with electric mixer at high speed until foamy; fold in whipped topping and gelatin cubes. Pour into 12-cup ring mold or fluted tube pan. Refrigerate until firm, about 3 hours.
Unmold onto serving plate; garnish with strawberries.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.