JELL-O JIGGLER CUBES
Share the joy when you make JELL-O Jiggler Cubes. You don't need molds or fancy cookie cutters to make these JELL-O Jiggler Cubes-any old ice cube tray will do! Choose whichever flavor JELL-O you want or mix and match.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 24 servings
Number Of Ingredients 2
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved.
- Pour gelatin into 24 sections of ice cube trays sprayed with cooking spray.
- Refrigerate 3 hours or until firm.
- Dip bottoms of trays in warm water 15 sec. Use knife to carefully remove JIGGLERS from ice cube trays before serving.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
RAINBOW RIBBON JELLO
My best friend makes this every year for Easter. It is very a very simple recipe, but make sure you have a lot of time to finish it. I recommend starting it early the day before you will want to serve it.
Provided by Amy H.
Categories Other Desserts
Time 6h15m
Number Of Ingredients 11
Steps:
- 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
- 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
- 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.
LAYERED RAINBOW JELLO (VINTAGE RECIPE)
Layers of vibrant colors and flavors make this this vintage rainbow Jello ribbon salad recipe a total crowd pleaser!
Provided by Sara Garska
Categories Dessert
Time 9h
Number Of Ingredients 3
Steps:
- You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
- Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
- I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
- Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
- Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
- Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
- To the remaining jello, add 2 TB of cold water and mix.
- Pour this into a 9X13 clear baking dish and refrigerate until set.
- After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
- Place the dish back into the refrigerator for another 30 minutes to set.
- Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
- Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
- Keep repeating this process until you have all the layers done.
- Cover with foil and refrigerate.
Nutrition Facts : Calories 236 kcal, Carbohydrate 40 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 229 mg, Sugar 38 g, ServingSize 1 serving
RAINBOW GELATIN CUBES
Steps:
- In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RIBBON JELLO
This is a family favorite, I can remember loving it from my first bite when I was a tiny tot. It makes a beautiful presentation when put in a glass 11x13 baking dish. It takes a few minutes every hour or so to tend to the 9 layers, but it will be worth every minute! Be sure to take copies of the recipe when you take this to your next party. Be assured people will ask for the recipe!
Provided by Donna Doo
Categories Gelatin
Time P1DT20m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
- Allow each color of Jello to sit out on the counter for approx 1/2 hour before adding to your cooling Jello (if you don't your bottom layers will begin to melt).
- The first layer will go in the bottom of the dish.
- Refrigerate each layer approx 1 to 1 1/2 hours.
- To prepare the "white" layer:.
- In medium pot, boil 2 cups milk.
- Add 1 cup sugar.
- Stir until dissolved.
- In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
- Slowly add mixture to hot milk.
- Turn off the heat.
- Put 2 cups sour cream in large bowl.
- Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
- Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
- After the 1st layer of Jello has firmed, remove dish from fridge.
- USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
- Put back into fridge to firm.
- Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
- This will last covered in the fridge for about 3-4 days--just not in my house!
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