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Full Online Book HomeLearning KitchenSalads And Dressings - Rainbow Ribbon Jello Mold Recipes By Joe Ames
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Salads And Dressings - Rainbow Ribbon Jello Mold Recipes By Joe Ames Post by :playingthegame Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3618

Click below to download : Salads And Dressings - Rainbow Ribbon Jello Mold Recipes By Joe Ames (Format : PDF)

Salads And Dressings - Rainbow Ribbon Jello Mold Recipes By Joe Ames

7 (3 oz.) pkgs. gelatin of different flavors
Boiling water
1 cup (1/2 pt.) sour cream


Dissolve one package of gelatin in 1 1/4 cups boiling water. Pour 3/4 cup into a bundt cake pan. Chill until set, but not firm, about 20 minutes. Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of sour cream and spoon over gelatin in mold. Chill until set but not firm, about 20 minutes. Repeat with each remaining flavors of gelatin, chilling dissolved gelatin before measuring and pouring into mold. Chill at least 2 hours. Makes 15 servings.




Rainbow Jello Mold

1 pkg. raspberry
1 pkg. lime
1 pkg. orange
1 pkg. cherry
1 pkg. lemon

Also will need:
2 (3 oz.) pkgs. cream cheese
1 sm. can fruit cocktail
1 sm. can pineapple rings, in own juice
1 sm. can crushed pineapple, in own juice


1st layer: Dissolve raspberry Jello with 1 cup hot water, 1 cup cold water. Place pineapple rings at bottom of pan. Place Jello mixture over. Set.

2nd layer: Dissolve lime Jello with 1 1/2 cups hot water. Add 1 package cream cheese - beat together with Jello when slightly cooled. Set.

3rd layer: Dissolve orange Jello with 1/2 cup hot water, 1/2 cup cold water. Add crushed pineapple with juice. Set.

4th layer: Dissolve cherry Jello with 1 1/2 cups hot water. After slightly cooled beat together with cream cheese. Set.

5th layer: Dissolve lemon Jello with 1/2 cup hot water, 1/2 cup cold water. Add fruit cocktail with juice. Set.

*Be sure each layer is well set before adding next layer.




Ribbon Jello Mold

10 x 14 x 2 inch oblong pan
2 c. sour cream
6 (3 oz.) pkg. Jello - strawberry, blackberry, orange, lime, lemon, raspberry


Make 1 layer at a time. Mix each flavor Jello in above order with 1 1/2 cups boiling water. Mix 2/3 cup of one flavor with 1/3 cup sour cream. Put rest of Jello in pan. When set, 45 minutes, top with same flavor mixed with sour cream and so on using all 6 flavors - 12 layers total. Easy but takes time.

TIP: Pour Jello into sour cream stirring often to blend smoothly.




Ribbon Jelly Mold

2 (3 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese, softened
2 c. hot water & 2 c. cold water
1 (3 oz.) pkg. orange Jello
1 c. hot water & 7/8 c. cold water
1 (3 oz.) pkg. lime Jello
1 c. hot water & 7/8 c. cold water
1 (3 oz.) pkg. grape or black cherry Jello
1 c. hot water & 7/8 c. cold water
1 (3 oz.) pkg. raspberry or strawberry Jello
1 c. hot water & 7/8 c. cold water


Mix the lemon Jello with 2 cups hot water. Beat in cream cheese and then add 2 cups cold water.

Mix the other Jellos with 1 cup hot water and 7/8 cup cold water in 4 separate bowls.

Oil a 9 x 13 inch pan.

Place about 3/4 of lemon- cream cheese mixture into the bottom of the pan. Let set in the refrigerator at least 30 minutes.

Then place another flavor Jello on top of cream cheese layer. Let set another 30 minutes. Continue alternating lemon-cheese Jello layers with flavored Jellos, allowing each layer to set for 30 minutes, before adding another layer. There will be approximately 15 total layers when you are finished.

**If reserved Jellos staying out on the counter begin to gel before you can add them to the recipe, just microwave the Jello for a few seconds to liquify. When the ribbon Jello mold has firmly set, cut into squares and serve on lettuce leaf. Makes 1 (9 x 13 inch) pyrex dish.




7 Layered Jello or Ribbon Jello

2 envelopes Knox gelatin
2 c. milk, scalded
1 c. sugar
1 pt. sour cream
4 pkgs. Jello (red, green, yellow, orange)
1/2 c. cold water


White Mixture: Dissolve 2 packages Knox gelatin in 1/2 cup cold water; let set until thick. Scald 2 cups milk and 1 cup sugar; add gelatin mixture to milk and add 1 pint sour cream. Mix together and set aside.

Mix 1 package Jello as directed on package; pour into an oblong pan (9 x 13 inch); put in refrigerator for about 45 minutes after set, top with 1 1/2 cups white cream mixture and let set in refrigerator for 1/2 hour.

Mix another box Jello and add to top of white cream mixture.

Keep alternating Jello and cream mixture until all 7 layers are set. You should end with Jello on top. Refrigerate until ready to serve.

Note: You can use any flavor and color of Jello you wish.




Ribbon Jello

1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. strawberry Jello
2 envelopes Knox gelatin
2 c. milk
1 c. sugar
1 pt. sour cream
2 tsp. vanilla


Grease a 9 x 13 inch glass dish with butter or oleo. Dissolve 1 package Jello with 1 cup cold water. Pour into dish until set.

In a saucepan bring 2 cups milk to a boil. Add 1 cup sugar, mix until sugar is dissolved.

Dissolve 2 packages Knox gelatin in 1/2 cup cold water. Add to milk and sugar.

Combine 1 pint sour cream and 2 teaspoons vanilla. Add to milk until blended. When this mixture is fairly cool put 1/1 2 cups on Jello layer. Set in refrigerator until set.

When it is sticky to touch it is ready for next layer of Jello. Alternate with sour cream mixture. Ending with layer of Jelly. Keep our cream mixture in saucepan between layers to keep from setting up. Keep over warm water.





Ribbon Jello

1 sm. pkg. orange Jello
1 sm. pkg. strawberry Jello
1 sm. pkg. lime Jello
1 sm. pkg. lemon Jello

White Filling:
2 c. milk
2 tsp. vanilla
2 pkgs. unflavored gelatin
1 c. sugar
1 pt. (16 oz.) sour cream


Mix each Jello, one at a time, with 1 cup boiling water and 1/2 cup cold water or 5 large ice cubes and mix until dissolved.

For the white filling, dissolve gelatin in 1/2 cup of cold water. Boil milk and remove from heat; add rest of the ingredients. Keep the filling at room temperature. Stir sour cream in last.

Mix first Jello (however you want the colors). Pour first Jello in 9"x13" pan, glass is best. Let Jello set (using ice cubes instead of cold water makes it set faster). Then pour 1 1/2 cups of white filling over the top to cover the layer of Jello. Make sure the Jello you are ready to pour is cold. Let set.

Repeat until all Jello is used up. Chill and serve. Use wet knife to cut in squares if you prefer.




Ribbon Jelly
4 pkgs. gelatin cherry, lime, orange, lemon
Hot water
2 c. milk
1 c. sugar
2 env. Knox gelatin
1 tsp. vanilla
1 pt. sour cream


Dissolve each package gelatin in 1 cup water then add 1/2 cup cold water. Jell in 9 x 13 Pyrex pan (cherry).

Mix 2 cups scalded milk, 1 cup sugar. Set aside.

Dissolve 2 envelopes Knox gelatin in 1/2 cup cold water (let stand 5 to 10 minutes). Mix milk and Knox gelatin. Add 1 pint sour cream, and vanilla. Mix until smooth.

Alternate Jellos with 1 2/3 cups white mix. Allowing each mixture to set.




Ribbon Jello

8 (3 oz.) pkg. Jello (4 flavors:
2 yellow, 2 orange, 2 green, 2 red)
2 lg. cans evaporated milk
13 x 9 inch glass pan sprayed with Pam.


Boil 3/4 cup water. Mix with 1 package Jello and pour in pan. Refrigerate until set, about 1/2 hour.

Boil 3/4 cup water. Mix with 1 package Jello same flavor as step 1. Set on counter to cool for 15 minutes, then stir in 3/4 cup evaporated milk. Pour gently over first layer and refrigerate 1 hour.

Repeat steps 1 and 2 with different colors. Serves a lot.




“Ribbon” Jello

5 sm. boxes (4 oz.) regular or light Jello (different flavors)
2 1/2 c. sour cream or plain yogurt
Boiled water
5 ice cubes
Crisco


Set aside an 8 1/2 x 13 inch Pyrex dish. Grease lightly with Crisco.

Dissolve 1 package Jello in 1 cup boiling water. Pour out 1/2 cup and set aside. Dissolve 1 ice cube in remaining Jello and pour into dish. Chill for 30 minutes.

Mix 1/2 cup sour cream with 1/2 cup of Jello. Pour into dish and chill for 45 minutes.

Repeat each flavor. This takes time, but the result is delicious and colorful.




Ribbon Jello

1 lg. pkg. raspberry Jello
1 lg. pkg. lime Jello
1 sm. pkg. lemon Jello
5 c. boiling water
1 c. miniature marshmallows
4 c. cold water
8 oz. cream cheese
1 env. Dream Whip
1 (20 oz.) can crushed pineapple


Dissolve Jello flavors separately, using 2 cups boiling water for the large packages and 1 cup for the small package. Stir marshmallows into lemon Jello and set aside.

Add 2 cups cold water to lime Jello and pour into 9 x 13 x 2 inch pan. Chill until set.

Add 2 cups cold water to raspberry Jello; set aside.

Add cream cheese to lemon mixture and beat until blended. Chill until slightly thick.

Make Dream Whip according to package directions. Drain pineapple. Now add Dream Whip and crushed pineapple to lemon mixture. Chill until thick and spoon over lime Jello. Chill until set.

Meanwhile, chill raspberry Jello until thickened. Pour over lemon Jello. Chill until firm.

Cut into squares.




Ribbon Jello

1 (3 oz.) pkg. strawberry Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. lime Jello
6 env. unflavored gelatin
1/2 c. cold water
4 c. boiling water
1 can sweetened condensed milk


Be sure pan is level for each layer! Chill each layer, approximately 1/2 hour, until firm before adding the next layer!

Red Layer: Add 1 cup boiling water to 1 envelope of unflavored gelatin and strawberry Jello mix. Stir to dissolve powder. Pour into a 9 x 13 inch pan.

White Layer: Soften 3 envelopes of unflavored gelatin with the cold water. Add 1 can of condensed milk and 1 can of boiling water to gelatin mixture. Stir thoroughly until gelatin is dissolved. Cool mixture. Pour half of the white layer mixture over chilled red layer.

Yellow Layer: Add 1 cup boiling water to 1 envelope of unflavored gelatin and lemon Jello mix. Stir to dissolve powder. Cool mixture. Pour over chilled white layer.

2nd White Layer: Pour remaining white layer mixture over chilled yellow layer.

Green Layer: Add 1 cup boiling water to 1 envelope of unflavored gelatin and lime Jello mix. Stir to dissolve powder. Cool mixture. Pour over chilled second white layer.

Serve well chilled. A very pretty and tasty dish! Change the flavor/color of the Jello mixes to match the occasion!




Ribbon Jello

1 (3 oz.) blackberry Jello (1)
1 (3 oz.) cherry Jello (2)
1 (3 oz.) lime Jello (3)
1 (3 oz.) lemon Jello (4)
1 (3 oz.) orange Jello (5)
1 (3 oz.) peach Jello (6)
1 (3 oz.) strawberry Jello (7)
1 can Milnot


For layers 1,3,5,7: Mix 3 oz. Jello with 3/4 cup boiling water. Add 3/4 cup cold water. Pour into large oblong dish. Set.

For layers 2,4,6: Mix Jello with 1/2 cup boiling water. Add 1/2 cup Milnot and whip. Pour onto previous layer. Set.




Ribbon Jello

4 (3 oz.) pkgs. Jellos (red, green, yellow, and orange)
1 box unflavored gelatin
1 can Eagle Brand milk


Mix each 3 ounce Jello with 1 package unflavored gelatin and 1 cup boiling water.

Pour first Jello in 9 x 13 inch pan. Refrigerate pan. Leave rest at room temperature.

Make milk mixture of 2 envelopes unflavored gelatin in 1/4 cup cold water. Add 3/4 cup hot water.

In another bowl, combine 1 cup boiling water to can of Eagle Brand milk; mix 2 bowls together. Divide into 3 equal parts to be used between Jello layers.

If it thickens, it can be partially heated in microwave.

Add 1 white layer to first Jello in refrigerator; chill. 20 minutes, add clear Jello number 2; chill. 20 minutes later, add white layer; chill. 20 minutes later, add clear Jello number 3; chill. 20 minutes, white; chill. 20 minutes later, last Jello layer. Chill all.
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