7 Layer Jello Mold Recipe 325 Food

7 LAYER JELLO MOLD RECIPE - (3.2/5)

Steps:

• Dissolve each Jello separately in 3/4 c. boiling water and 1/4 c. cold water. I make each Jello color as I need it - not all at once. Don't refrigerate. Sour Cream Layer - add sugar to scalded milk. Dissolve unflavored gelatin in 1/2 c. cold water. Blend this and sour cream into milk. Add vanilla and mix well. Don't refrigerate. In 9x13 glass pan (I use a 10x14 pan), put 1 Jello color (I use green first, then orange, then yellow and top with red). Refrigerate for 45 min. Then gently pour 1 c. sour cream (or 1 1/4 c. for larger pan) over Jello and refrigerate 35 min. Alternate remaining Jello and sour cream every 35 min. Refrigerate.

SEVEN-LAYER GELATIN SALAD

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm, about 30 minutes., In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. , Remove from the heat. Whisk in sour cream and vanilla until smooth. Spoon 1-2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set but not firm. Prepare remaining flavored gelatin as directed for cherry gelatin. Alternately layer flavored gelatins with creamy gelatin layers, allowing each to set before adding next layer. Top with lime gelatin. Refrigerate overnight. Cut into squares.

SEVEN LAYER GELATIN SALAD

Steps:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

SEVEN LAYER JELLO

Steps:

• 1. In small bowl mix 1 package of jello with 3/4 cup of boiling water stir until dissolved. When dissolved add 3/4 cup cold water, Remove from this 1 cup of liquid jello and pour into see though truffle dish or bowl. Place this in refrigerator until firm, when this layer is chilling add 1/2 cup of the evaporated milk to remaining jello set aside.(do not chill)
• 2. When jello in truffle is firm, remove from refridgetor and very slowly pour milky jello over harded jello. return to refrigerator. When this layer hardens start the process again.
• 3. REMEMBER THE HIGHER THE LAYERS THE LONGER IT WILL TAKE EACH LAYER TO HARDEN. When finished before seving you can add a spoonful of cool whip

7 LAYER JELLO

Steps:

• Very lightly grease a 9"x12" pan.
• Mix 1 box jello and 1 package gelatin with 1 cup boiling water.
• Pour into pan and refrigerate until set, about 20 minutes.
• While first layer is setting, dissolve 2 packages gelatin in 1/4 cup cold water. Add 1 can sweetened condensed milk and 1 3/4 cup boiling water. Cool to room temperature.
• Pour 1 cup milk mixture over the first jello layer; refrigerate until set.
• Repeat Step 1 with the next jello flavor, making sure it's at room temperature before carefully pouring over the milk layer.
• Alternate jello and milk layers, ending with the last jello flavor.
• Keep in mind that as you add more layers it will take longer to set. The jello layers can be mixed up before they are needed to save time, but don't do them all at once at the beginning or they may start gelling before you have a chance to pour them into the pan.
• Once all the layers are set, cut the jello into 2" squares or, for fun shapes, use small cookie or canape cutters.

SEVEN LAYER JELLO

Steps:

• Dissolve 1 package Jello in 1 cup boiling water; add 1/2 cup cold water. Pour into a 9x12x2 inch pan and put into the refrigerator to set until firm.
• Bring 2 cups of milk to a boil, mix in a cup of sugar until sugar is dissolved; dissolve 2 envelopes of Knox gelatin in 1/4 cup of cold water and add to mixture; add 2 cups sour cream, 2 teaspoons vanilla until blended.
• When mixture is fairly cool, pour 1-1/2 cups on top of first Jello layer; return pan to refrigerator until white layer is firm and completely set.
• Mix next package of Jello as indicated in step 1; pour onto completely set white layer; return to refrigerator and allow to set completely.
• Again add 1-1/2 cups white mixture and return to refrigerator and allow to set completely.
• Mix third package of Jello as indicated in step 1; pour onto completely set white layer; return to refrigerator and allow to set completely.
• Add remaining white mixture; return to refrigerator and allow to set completely.
• Mix the last package of Jello as indicated in step 1 and pour onto completely set white layer; return to refrigerator and allow to set until firm.

7-LAYER JELLO

Steps:

• 1st Layer.
• Boil 3/4 cup hot water. Add black cherry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir. Pour into dish and chill for 40 minutes.
• 2nd Layer.
• Boil 1/2 cup hot water. Add Cherry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over top of 1st layer. Chill for 30 minutes.
• 3rd Layer.
• Boil 3/4 cup hot water. Add lime jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 2nd layer. Chill for 30 minutes.
• 4th Layer.
• Boil 1/2 cup hot water. Add lemon jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 3rd layer. Chill for 30 minutes.
• 5th Layer.
• Boil 3/4 cup hot water. Add orange jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 4th layer. Chill for 30 minutes.
• 6th Layer.
• Boil 1/2 cup hot water. Add raspberry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 5th layer. Chill 30 minutes.
• 7th Layer
• Boil 3/4 cup hot water. Add strawberry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 6th layer. Chill.
• Then spread with cool whip and top with pecans.

SEVEN LAYER FINGER JELLO

Steps:

• Spray or grease 9x13x2" glass pan.
• In a small bowl, dilute 1 envelope of clear gelatin in 1/4 cup of cold water.
• In a glass measuring cup, pour 1 cup of boiling water in a glass measuring cup and dissolve 1 package of colored gelatin.
• Pour colored gelatin and clear gelatin mixtures into glass pan. Stir carefully.
• Refrigerate for about 15 minutes to congeal. (Sticky to touch, but not firm).
• In a medium bowl, mix 2 cups of boiling water with condensed milk.
• In small bowl, dilute 2 envelopes of clear gelatin in 1/2 cup of cold water. Add to milk mixture and stir.
• When gelatin layer has thickened, GENTLY ladle or spoon 1/3 of the milk mixture (1 to 1 1/4 cup) over the colored gelatin (so not to melt a hole into the thickened gelatin).
• Refrigerate for about 15 minutes to congeal. (Sticky to touch, but not firm).
• Repeat for next four layers.

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.

TWELVE LAYER JELLO

Steps:

• Add 1 cup boiling water to cherry jello.
• Stir until dissolved.
• Divide in half.
• To 1/2 the jello, slowly add 1/3 cup sour cream& stir until smooth.
• Pour into a 9x13 pan.
• Chill 25 minutes.
• Add 2 Tablespoons cold water to remaining jello& pour over first layer.
• Let set 15 minutes.
• Repeat process for each flavor, using flavors in given order for color effect.
• (You can use any combination of flavors/colors you wish to make the desired color combination.) When completely cooled& firm, slice into squares& serve.

3-LAYER JELL-O MOLD

Steps:

• Dissolve gelatin in boiling water. Add cold water and extract, if using. (If using canned peaches, drain syrup into measuring cup and add cold water to make 1 cup.) Chill in bowl until slightly thickened, about 1½ hours.
• Pour 1/3 cup gelatin into mold. Refrigerate 10 minutes.
• Blend 3/4 c gelatin with 1½ c Cool Whip. Pour into mold and smooth out top. Refrigerate 10 minutes.
• Mix remaining gelatin with peaches. Carefully spoon into mold. Refrigerate 4 hours or overnight, until fully set.
• Dip mold into hot water 20-30 seconds; invert onto plate. Garnish with remaining topping.
• Other flavor combinations could include: black cherry gelatin with sliced bananas, strawberry gelatin with sliced strawberries, lime gelatin with melon balls.