Rainbow Jell O Mold Recipes

RAINBOW JELL-O MOLD

Steps:

• Add 3/4 cup boiling water to raspberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 3/4 cup yogurt until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
• Repeat with remaining gelatin mix flavors to make a total of 4 layers in loaf pan. Refrigerate 2 hours or until firm.

RAINBOW JELLO MOLD

Steps:

• 1. OPTIONAL...If using, place the bottle of vodka or rum in the freezer for several hours before beginning this recipe, to ensure potency...remember, this is OPTIONAL...blueberry vodka is recommended.
• 2. Lightly spray bundt pan or gelatin mold with non-stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
• 3. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved.
• 4. OPTIONAL...Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
• 5. Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important - if the layers set up too much, the next layer won't bond appropriately.
• 6. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important - the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined.
• 7. Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
• 8. Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
• 9. After completing all the layers, refrigerate the gelatin overnight. This will allow the layers to fully bond.
• 10. To unmold, fill a larger container or clean sink with warm water (not too hot). With clean fingers, loosen the gelatin around the edges of the mold cavity. Next, dip the mold, almost to the edge, into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.

RAINBOW JELLO

Steps:

• You can use any variety of jello you want and as many as you want.
• Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water.
• Mix well and pour into a 9x13 tupperware container.
• Let set a little awhile.
• The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste).
• Continue with the other colors of jello you want.
• Kids love it.

RAINBOW JELL-O

Steps:

• Dissolve the first box of Jello (we start with Strawberry) with 1 1/4 cups of hot water.
• Separate 1/2 cup and set aside.
• Pour the remaining 3/4 cup into an 8 x 8-inch pan.
• Refrigerate 15-30 minutes~do not allow it to completely set.
• Add 3 tablespoons of sour cream to the reserved 1/2 cup of Jello, mixing until blended.
• Gently pour on top of first "almost-set" Jello layer.
• Again, allow Jello to "almost-set" in the refrigerator, 15-30 minutes.
• Repeat with remaining four boxes of Jello.
• I found that I needed to allow the dissolved Jello time to cool before gently pouring on the next layer, or it would break into the "almost-set" layer.
• Once completed, refrigerate until firm.
• Cut into squares, 1 x 1-inch or 2 x 2-inch, if desired.

RAINBOW RIBBON MOLD

Steps:

• Stir 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
• Repeat process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
• Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.