8 Layer Jello Salad Food

LAYERED RAINBOW JELLO

Steps:

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

7-LAYER GELATIN SALAD

Steps:

• In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

LAYERED SALAD

Steps:

• For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
• For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
• Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
• Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

LAYERED RAINBOW JELL-O SALAD

Steps:

• Decide on your color pattern (the order for the colors of Jell-O you've selected), and begin by working with the color that will go on the bottom.
• Boil 1 cup of water in the microwave.
• Add 1 packet of Jell-O to the boiling water and stir until completely dissolved.
• Pour 1/2 cup of this liquid into a 9x13 pan to create a "clear" layer, tilting pan for even coverage if necessary (see note).
• Refrigerate until set (see note).
• While the first layer sets, add 1/2 cup Greek yogurt and 2 tablespoons cold water to the remaining liquid Jell-O for the "cloudy" layer.
• Pour the liquid for your "cloudy" layer on top of the completely set clear layer.
• Refrigerate again until set.
• Repeat this process with each color of Jell-O to create alternating "clear" and "cloudy" layers in each color you've chosen.
• Refrigerate until serving.

LAYERED JELLO SALAD

Steps:

• Mix the red jello powder with 1 cup hot water and 1 cup cold water. Pour into a mold and let set.
• In a separate bowl, mix half the lemon jelly powder with 3/4 cup boiling water. While hot, mix in the cream cheese. Let this thicken and then mix in the whipped cream or dessert topping mix. Pour this over the red jelly and let set.
• In a separate bowl, mix the lime jelly powder with 1 1/2 cups boiling water. Let thicken somewhat, then add the pineapple. Pour this over white mixture and allow it all to set fully.

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.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.

25 EASY JELLO RECIPES

Steps:

• Choose your favorite Jello dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

8 LAYER JELLO SALAD

Steps:

• Dissolve 1 pkg of jello in l ½ cups of Boiling water- (one at a time).
• Pour into 9 X 13 pan and let gel in level frig-.
• (yes you need to make sure your frig is level).
• In saucepan, combine 2 cups milk and 1 cup sugar, bring to boil.
• (careful not to scald) when boiling starts remove from heat.
• In mean time, dissolve 2 env unflavored gelatin in ½ cup cold water,
• slowly add to milk mixture after you remove it from the heat.
• Let mixture cool then add sour cream and 2 tsp vanilla, mix well.
• Pour 1 cup milk mixture over jello layer, let chill approximately 1 hour. Then carefully add next layer of jello, let chill approximately 1 hour or until solid.
• Continue until you have 8 layers (4 jello and 4 milk mixture).
• This can be made a day or two in advance.

LAYERED GELATIN SALAD

Steps:

• In a bowl, dissolve lemon gelatin in 1-1/2 cups boiling water. Drain pineapple, reserving 2/3 cup juice; set juice aside. Stir pineapple into gelatin. Pour into a 2-qt. glass bowl. Cover and refrigerate until firm., In a small bowl, combine cream cheese, mayonnaise and whipped topping; set aside. Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. In a small saucepan, bring the reserved pineapple juice to a boil; stir in dissolved unflavored gelatin. Add to the cream cheese mixture; mix well. Carefully spread over the chilled lemon layer. Refrigerate until firm., In a bowl, dissolve lime gelatin in remaining boiling water. Stir in remaining cold water. Chill until partially set. Beat with a portable mixer until foamy. Pour over cream cheese layer. Refrigerate until firm, about 3 hours or overnight.

CHRISTMAS LAYERED JELLO

Steps:

• Spray silicone molds or a 9 x 13 inch pan with nonstick spray. Place molds on a cookie sheet.
• Microwave 2 cups of water until boiling.
• Place red jello in a mixing bowl, then pour boiling water over jello and stir to dissolve. (Or you can start with green...start with whatever color you want on top.)
• Pour a thin layer over the bottom of the mold or pan. Place in the refrigerator for 10-15 minutes until jello is set.
• Boil another 1 ½ cups water. Place both envelopes of unflavored gelatin in a bowl, pour ½ cup cold water over the gelatin and stir until dissolved. Add the condensed milk and stir to combine. Add the 1 ½ cups boiling water over the milk and mix. Pour a thin layer over the red layer and return to the refrigerator for another 10-15 minutes.
• Microwave another 2 cups of water till boiling.
• Place green jello in a mixing bowl, then pour boiling water over the jello and stir to dissolve.
• Pour a thin layer of green over the white layer, then return to the refrigerator till set for about 15 minutes.
• Pour another layer of white over the green and return to the refrigerator for another 15 minutes.
• Continue till you have all layers: Red, white, green, white, red, white, green, white, red.
• If jello starts to gel in the bowl, heat for 10 to 15 seconds and stir well.
• If you are using small silicone layers, you may want to just do three layers, red, white and green.
• Refrigerate for an additional 2 hours so it will be totally set up. Unmold, or cut into small squares.
• Serve with whipped cream.

PATRIOTIC LAYERED JELLO SALAD

Steps:

• Mix raspberry Jello with boiling water for 1-2 minutes or until the jello is completely dissolved. Add the frozen raspberries and stir to combine. Pour into a 9X13 dish. Refrigerate until completely set (1-2 hours).
• In a small bowl, stir the unflavored gelatin into the cold water. Set aside.
• In a saucepan over medium heat, mix the cream and sugar together for about 3-4 minutes until the mixture is hot. Add the unflavored gelatin/water mixture and continue to stir the mixture for about 2 more minutes.
• Remove from heat and add the sour cream and vanilla extract. Whisk the mixture until completely smooth. Pour this layer very gently on top of the set raspberry layer. Refrigerate until firm (1-2 hours).
• Add the blue jello to the boiling water and mix for about 1-2 minutes or until the jello is completely dissolved. Add the blueberry pie filling to the jello and mix until well combined. Pour on top of the creamy layer and refrigerate until completely set, about 1-2 hours.
• Slice the layered jello into squares and serve. Store any leftovers in the refrigerator.

LAYERED RAINBOW JELLO (VINTAGE RECIPE)

Steps:

• You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
• Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
• I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
• Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
• Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
• Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
• To the remaining jello, add 2 TB of cold water and mix.
• Pour this into a 9X13 clear baking dish and refrigerate until set.
• After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
• Place the dish back into the refrigerator for another 30 minutes to set.
• Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
• Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
• Keep repeating this process until you have all the layers done.
• Cover with foil and refrigerate.

GRANDMA MAX'S LAYERED JELLO SALAD

Steps:

• Prepare the cherry jello powder according to the directions on the package in a glass mixing bowl. Put it in the fridge and let it set.
• Once set, prepare the dream whip according to the package and cut the cream cheese into small chunks, (if you're not a fan of chunks, you could whip it all together). Mix the cream cheese into the dream whip and layer it on top of the cherry jello. Let it set in the fridge.
• *You could save yourself time if you do step 1 and step 2 together and let both set in the fridge at the same time.*.
• Drain the crushed pineapple and rinse with cold water approximately 3-4 times to remove most of the acidic juice. Make sure to squeeze out the excess water with your hands.
• Make the lemon jello powder according to directions and let it partially set.
• Mix the pineapple into the lemon jello and layer over top of the dream whip mixture.
• Let set in the fridge and serve. (For the best results, put saran wrap over the salad and let it set overnight).
• Note: The dream whip should be one of the small envelopes.

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.

CREAMY PINEAPPLE LAYERED JELL-O SALAD

Steps:

• Drain pineapple, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved pineapple juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in pineapple. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving to serve.