Layered Jello Food

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.

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.

JELL-O 123 LAYERED DESSERT

Steps:

• Stir boiling water into JELL-O in a bowl until dissolved.
• Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
• Pour into small clear drinking glasses.
• Refrigerate at least 3 hours, until set.
• Top layered dessert with remaining whipped topping and ENJOY!

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.

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.

LAYERED RAINBOW JELLO SQUARES RECIPE

Steps:

• Spray a 9x13 dish with nonstick cooking spray.
• Dissolve 1 tsp (half of a packet) of unflavored gelatin in boiling water. Once fully dissolved, add a packet of Jello to the boiling water and dissolve completely.
• Pour the Jello mixture into the bottom of a 9x13 dish. Refrigerate for 30 minutes. Allow the full 30 minutes to make sure it is completely set.
• While the Jello is setting in the refrigerator, mix 2 tsp (a full packet) of unflavored gelatin to one cup of boiling water and dissolve completely. Add a can of condensed milk to the gelatin mixture and let it cool while you wait. * (see notes)
• When the Jello layer is set, pour one cup of condensed milk mixture over the Jello layer. Make sure the milk layer covers the Jello layer evenly.
• Cool for 30 minutes in the refrigerator on a level surface. Make a second batch of Jello and gelatin and let it cool while the creamy layer is setting.
• Pour the next flavored Jello layer over the creamy layer, and allow it to set in the refrigerator for 30 minutes.
• Repeat until all layers of Jello and milk are set.
• When the last layer of Jello is poured, allow the whole dessert to cool in the refrigerator for at least an hour.
• Once all the layers are completely set, cut into one-inch squares and serve.

RAINBOW JELLO

Steps:

• Prepare the mixture for the milk layers. Mix 1 cup sweetened condensed milk with 1 cup of hot water. Set aside.
• In another bowl, mix 2 envelopes Knox Unflavored Gelatin with ½ cup cold water. Mix to dissolve. Add ½ cup hot water to the gelatin mixture and mix again.
• Combine the gelatin mixture with the sweetened condensed milk mixture. Stir to mix evenly and set aside.
• Now we make the layers. Grease a 9x13 pan (or can use two smaller pans) on the bottom and sides.
• Layer 1: Combine the blue Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour into the grease pan. Refrigerate for 30 minutes.
• Layer 2: Pour 1 cup of the sweetened condensed milk mixture over the blue Jell-O layer. Refrigerate 20 minutes.
• Layer 3: Combine the green Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour the mixture over Layer 2. Refrigerate for 20 minutes.
• Layer 4: Pour 1 cup of the sweetened condensed milk mixture over the green Jell-O layer. Refrigerate 20 minutes.
• Layer 5: Combine the yellow Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour the mixture over Layer 4. Refrigerate for 20 minutes.
• Layer 6: Pour 1 cup of the sweetened condensed milk mixture over the yellow Jell-O layer. Refrigerate 20 minutes.
• Layer 7: Combine the red Jell-O and 1 envelope Knox Unflavored Gelatin in a bowl. Mix. Pour in 1 ½ cups hot water. Stir until evenly dissolved. Pour the mixture over Layer 6. Refrigerate for 20 minutes.
• Cut into squares. Eat and enjoy ^_^

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.

VALENTINE LAYERED JELLO RECIPE

Steps:

• Make one package of jello according to the instructions on the box (most likely, you'll combine the jello powder with 1 cup of boiling water and 1 cup of cold water).
• Divide the jello between the cups and place it in the refrigerator to set-- this should take about an hour.
• Next, make another package of jello according to the instructions on the box. However, this time you'll whisk in 6 ounces of the whipped topping before pouring it over the first layer (make sure the first layer is fully set before you pour another layer on top). Place the jello cups back in the refrigerator to chill for another hour, or until set.
• Repeat the layering and chilling set for the last two layers. The third layer will be a plain jello layer.
• The fourth layer will be a creamy layer (jello plus the remaining 8 ounces of cool whip).
• Make sure that each of the layers has firmed completely before moving on to the next.
• Lastly, top with whipped cream, sprinkles, or berries, if desired. Serve chilled.

LAYERED RAINBOW JELLO

Steps:

• Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
• In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
• In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, make sure it is sitting level and flat, and allow the jello to set up for 30 minutes.
• When the first jello layer is set firm, leave the pan in the refrigerator if possible, and measure 1 cup of the sweetened condensed milk mixture. Pour slowly and carefully over the first jello layer, making sure the entire blue layer is covered. Allow to set up for 20 to 30 minutes or until firm.
• While the sweetened condensed layer is setting up, prepare the green layer of jello, repeating the instructions in step 3. **Before adding the green layer, make sure the sweetened condensed milk layer is set firm.
• For the remaining layers, alternate the milk mixture with a jello layer (alternating steps 3 and 4). For the remaining jello layers, the order is yellow, orange, and red. Remember to allow the jello to cool for 20 minutes before adding it to the pan. Allow each layer to set for at least 30 minutes before adding the next layer.**If possible, leave the pan in the refrigerator while pouring the layers. As the pan gets fuller, it gets challenging to carry it back and forth to the refrigerator without spilling.
• Once all the layers have been added, allow the finished jello to set up for at least 2 hours or, even better, overnight before attempting to cut and remove.
• Once completely set, cut into 1-inch to 1½-inch squares.

LAYERED STRAWBERRY JELLO SALAD

Steps:

• Dissolve jello in boiling water. Add pineapple, bananas, and thawed strawberries. Mix all together and pour ½ jello mixture in 9×13 pan.
• Let first layer set (this usually takes 30-60 minutes. You can leave the other half of the jello/fruit mixture on the table at room temperature while you wait).
• Once set, spread sour cream over 1st layer. Carefully add remaining jello mixture.
• Let set 3-4 hours before serving.

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

HOW TO MAKE LAYERED JELLO

Steps:

• Get out and measure all of your ingredients.
• Spray an 8x8 or 9x9 glass baking dish with cooking spray. Set aside.
• Boil 6 cups of water and keep on low.
• Prepare the cherry jello as directed, adding two extra packages of unflavored gelatin.
• Pour the cherry jello into the prepared dish pan and allow it to set in the fridge for about one hour.
• Prepare the white layer by combining 2 packages of unflavored gelatin with 1 cup cold water. Next, mix the sweetened condensed milk with 1 cup boiling water and combine with the gelatin mixture. Allow to cool before pouring over the red layer.
• Once cool, pour on top of red layer and place in the fridge until completely set.
• Prepare the watermelon jello as directed.
• Add two extra packages of unflavored gelatin and stir until dissolved.
• Allow to cool before pouring over the white layer and place in the fridge until completely set.
• Repeat the process until the desired amount of layers are achieved and everything is completely set.
• Turn the jello out onto a cutting board
• Cut into hearts.
• Or squares before serving.
• You can have so much fun with this. Imagine all of the things you could do.
• Hearts are perfect for some holidays and just imagine all of the shapes you can cut out of the jello.

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.