Jello Recipes With Sour Cream Food

SOUR CREAM JELLO SALAD

Steps:

• Dissolve strawberry jello in 3 cups boiling water. Let cool. Add fruits and mix well.
• Pour about half of jello/fruit mixture into bottom of 9x13 pan. Refrigerate until firm.
• Spread sour cream over first layer.
• Pour remaining jello mixture over sour cream.
• Chill until very firm.

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

SOUR CREAM CRANBERRY JELLO

Steps:

• Mix jellied cranberry sauce and 1 cup hot water in blender util liquid and smooth.
• Dissolve both boxes of jello in 1 cup hot water.
• Add cranberry mixture to jello mixture, add pecans.
• Pour half the mixture in a container and put in freezer until it is firm.
• Add half of sour cream to this mixture and add the rest of jello mixture.
• Add rest of sour cream and chill.

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!

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.

WHITE JELLO

Steps:

• Boil milk and add sugar to dissolve completely.
• Dissolve the gelatin in the cold water.
• Add together the milk mixture and the gelatin mixture.
• Stir in the vanilla.
• Beat in the sour cream.
• Pour into serving bowl and refrigerate till firm.