SEVEN LAYER RIBBON JELLO

 

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Ingredients

  • Use 13 by 9 by 2-glass dish lightly oiled or sprayed with Pam.
  • 4 small pkg. of Jello green orange, yellow, red
  • 1 pint sour cream
  • 2 envelopes Knox gelatin
  • 2 C milk
  • 1 C sugar
  • 2 t. Vanilla

Directions

  • First layer; Green jello dissolved in 1C boiling water and 1/2 C cold water.
  • Pour into glass dish and let till very well set (this layer takes longer because of oiled pan)
  • Second Layer: Bring 2 C milk to a boil and add 1-cup sugar.
  • Stir until sugar is dissolved.
  • Dissolve Knox Gelatin in 1/2 C cold water.
  • Add this to milk and sugar mixture.
  • Combine sour cream and vanilla and add to milk mix and beat slowly with electric mixer till just blended.
  • When this is fairly cool put about 1 1/2 C of this on top of the set green Jello.
  • Refrigerate till set.
  • Layer on each flavor of Jello alternating with the white mixture.
  • Be sure to let each layer set well before adding another layer (at least 45 min.)
  • Never add any layer if the liquid is still warm.

Notes

This recipe is always a hit at summer picnics. It is a little bit time consuming, but totally worth it. It can also be made with SF Jell-o. It is VERY important to let the first layer cool for a long time, I'd recommend doing it the night before, just to make sure it is completely set. It is also very important that you do NOT add Jell-o while it is hot. It will ruin the layers.

Categories: Dessert  Jello 
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