Easier Ribbon Jello Sour Cream Version Food

RAINBOW RIBBON JELLO

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.

RIBBON JELLO

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.

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.

RIBBON JELLO

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!

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.

EASIER RIBBON JELLO (SOUR CREAM VERSION)

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.

RIBBON JELLO SALAD FROM MRS. B

Steps:

• For filling: Dissolve unflavored gelatin in cold water. Add milk, sour cream, sugar and vanilla. Beat well.
• Layer in 9 X 13 pan, chilling between layers.
• First layer: jello 1, prepared as directed on package.
• Second layer: 1 3/4 cup filling.
• Third layer: jello 2.
• Fourth layer 1 3/4 cup filling.
• Fifth layer: jello 3.
• Sixth layer: 1 3/4 cup filling.
• Seventh layer: jello 4.
• IMPORTANT; Let each layer set well before adding another. (Chill in refrigerator between additions.) Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer. When you pour a new layer in, do not pour it directly on the previous layer. The stream of liquid may be strong enough to "slice" open the layer that is there. Instead, hold a large spoon down near the pan; pour the liquid onto the spoon and let it gently cascade into the pan. The filling will probably set up before you get through all the layers. You can warm it gently to re-liquify; just be sure it is not too hot when you pour it on the previous layer.
• Yes, it is worth it.

RAINBOW JELL-O

Steps:

• Dissolve the first box of Jello (we start with Strawberry) with 1 1/4 cups of hot water.
• Separate 1/2 cup and set aside.
• Pour the remaining 3/4 cup into an 8 x 8-inch pan.
• Refrigerate 15-30 minutes~do not allow it to completely set.
• Add 3 tablespoons of sour cream to the reserved 1/2 cup of Jello, mixing until blended.
• Gently pour on top of first "almost-set" Jello layer.
• Again, allow Jello to "almost-set" in the refrigerator, 15-30 minutes.
• Repeat with remaining four boxes of Jello.
• I found that I needed to allow the dissolved Jello time to cool before gently pouring on the next layer, or it would break into the "almost-set" layer.
• Once completed, refrigerate until firm.
• Cut into squares, 1 x 1-inch or 2 x 2-inch, if desired.

FESTIVE SOUR CREAM JELL-O RIBBON BOWL

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.

HOLIDAY RIBBON GELATIN

Steps:

• In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.