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.
FESTIVE SOUR CREAM JELL-O RIBBON BOWL
Strawberry and lime JELL-O give this pretty dessert bowl its festive appeal while sour cream lends its silken texture to the ribbon in the center.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Add 1-1/4 cups boiling water to strawberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour 3/4 cup of the gelatin into 1-qt. clear glass serving bowl. Refrigerate 15 min. or until set but not firm.
- Refrigerate remaining dissolved gelatin 15 to 20 min. or until slightly thickened. Gradually add 3 Tbsp. sour cream, stirring until blended. Spoon over gelatin layer in serving bowl. Refrigerate 15 min. or until gelatin is set but not firm.
- Repeat with lime gelatin, cooling dissolved gelatin completely before pouring over gelatin layers in serving bowl. Refrigerate 2 hours or until firm. Unmold onto serving plate.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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!
EASIER RIBBON JELLO (SOUR CREAM VERSION)
This is the prettiest ribbon jell-o and it's much easier to prepare and not as SUPER sweet as other ribbon Jello recipes I've come across. I LOVE this recipe! Use different Jello flavors for different colors. Mine posted below makes a rainbow effect.
Provided by SaraBellaBean
Categories Gelatin
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1 package of Jello to 1 cup of boiling water and then divide.
- For first half mix with 1/3 cup sour cream.
- For the second half add 3 Tablespoons cold water.
- In a 9x13 glass casserole dish place sour cream layer first.
- Set in fridge for 20 to 25 minutes to chill.
- Add Jello / water mixture next.
- Let set for 20 to 30 minutes.
- Repeat above process with the next Jello color until you have a total of 12 layers total.
Nutrition Facts : Calories 244.3, Fat 8.1, SaturatedFat 5, Cholesterol 16.9, Sodium 197.3, Carbohydrate 38, Sugar 30.6, Protein 6.5
RAINBOW RIBBON MOLD
Discover a super-festive and fun Rainbow Ribbon Mold! This multi-colored treat is also super-easy to make. Simply combine sour cream with different flavors of JELL-O Gelatin. Make this Rainbow Ribbon Mold for any special occasion!
Provided by My Food and Family
Categories Recipes
Time 5h30m
Yield Makes 16 servings, 1 slice each (about 1/2 cup).
Number Of Ingredients 3
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.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
RIBBON JELLO
My mom used to make this every Christmas and every 4th of July. It was a real treat and was requested at all my siblings high school graduation open houses. It's yummy and beautiful to look at - so make sure you assemble it in a clear dish. Use your favorite Jello flavors and colors or vary by season! I'm having to guess at the preparation and "cook" (refridgeration) times, just so I can post this - so don't expect them to be exact.
Provided by Color Guard Mom
Categories Gelatin
Time 6h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil 2 cups whole milk and 1 cup sugar.
- Soften 2 packages of gelatin in ½ cup cold water. Heat over medium heat until dissolved. Add to milk and sugar.
- Add 2 cups sour cream, 2 teaspoons Vanilla and beat until creamy. Set aside. *Do not refrigerate.
- Prepare first color of jello (3 oz pkg). Pour into pan and refrig. Until firm.
- Pour 1 ½ cup white mix over it and refig. For ½ hour.
- Repeat with each color of jello.
Nutrition Facts : Calories 300.8, Fat 9.4, SaturatedFat 5.8, Cholesterol 20.9, Sodium 163.3, Carbohydrate 39.5, Sugar 37.2, Protein 16.2
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