Rainbow Jello Cake Recipe 445 Recipes

RAINBOW CAKE OF WHIPPED JELLO

Steps:

• Dissolve each package of Jell-O gelatin separately in 1 cup boiling water. Add 1/2 cup cold water to each.
• Chill black raspberry gelatin until very thick.
• Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to extend 3 inches above pan.
• Whip black raspberry gelatin until fluffy by preparing the gelatin as directed and chilling until it's very thick.
• Then beat with a rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.
• Spoon into pan.
• Chill until set, but not firm.
• Chill, whip, and layer remaining flavors in pan, letting each layer chill until set, but not firm, before adding next layer.
• Chill until firm or overnight.
• Loosen around edges and remove sides of pan and paper.
• Prepare dessert topping mix as directed on package, or whip cream; spread over top and sides of cake.

RAINBOW JELLO CAKE RECIPE - (4.4/5)

Steps:

• 1. To prepare crust mix graham cracker crumbs, sugar and melted butter in a medium sized bowl. Press into greased spring form pan. Bake in a 350 F preheated oven for 10-13 minutes. Set aside to cool completely. 2. To prepare Jello, mix contents of Jello boxes with one cup of boiling water. Stir to dissolve the jello, and then pour into a container to solidify. Repeat with required colours and flavours. Placing the Jello in the fridge will speed the solidifying process up. Once solid, cut Jello into small cubes. 3. In a small bowl, sprinkle the gelatin over top of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to boiling in the microwave or on the stovetop. Stir until gelatin is completely dissolved and remove from heat. 4. Add in the cold water, stir and allow mixture to cool to room temperature. 5. Whip cream and vanilla in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Slowly add in cooled pineapple mixture, and whisk until completely combined. 6. Remove bowl from stand mixer. Place Jello cubes into the mixture, but try not to stir it as it will cause the jello to break up. Swirl the bowl until the Jello and filling mix together. 7. Pour filling into prepared crust. Place pan into the fridge for the cake to solidify completely- between 6-8 hours or overnight. 8. The cake is best served and consumed within 2-3 days.

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 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.