Friday, May 23, 2008
Rainbow Jello Salad
6 or 7 small packages of jello (lime, lemon, orange, strawberry, raspberry (blue), cherry and black cherry)
Sour Cream (at least 2 pints)
Add 1 cup boiling water to lime jello. Stir to dissolve. Divide in half, add 2 tbsp water to ½ jello and pour into 9x13 pyrex cake pan. (The clear pan will add a dramatic look to your jello)* Tip pan to cover evenly. Chill to set. Keep the 2nd half of the jello in a covered container on the counter so it does not set. After the first layer has chilled, add to the remaining half of jello 1/3 cup sour cream. (Whisking works well). Pour over clear set jello. Chill to set. Start second jello the same with adding 1 cup boiling water, stir to dissolve. Then let it set (covered) on the counter until it cools. Then divide the jello in half, add 2 tbsp water to ½ of the jello and pour over set jello. Repeat process from * until the rest of jello is used. Top with cool whip or whipped cream and chopped nuts (optional). Be sure each layer is set before adding next layer. Tip pan to spread evenly.
Each layer takes about an hour to set before you can add the next layer. (I saw another similiar recipe that said to let each layer set for 20 minutes. The important thing is to make sure it is set.)
Posted by Abby at 9:06 AM