Layered Rainbow Jello Food

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.

RAINBOW JELLO

Steps:

• Empty 1 small box of Jello into a small glass bowl. Add 1 cup boiled water to jello. Stir until well dissolved.
• Add 2/3 cup sour cream and whisk until well blended.
• Pour mixture into both glass pans, place in the fridge making sure they are level, and chill until set, about 30-45 minutes.
• Repeat with the same flavor, adding 1 cup boiled water and 1/3 cup cold water to jello.
• Let stand for 10 minutes. Pour onto the chilled 1st layer, tilting the pan if necessary to spread, and refrigerate until set.
• Continue repeating layers following steps 1 and 2, alternating one with sour cream then one without until each flavor is used.
• Once the jello is completely set, slice into 1-inch squares using a paring knife and serve. Using a small spatula will help you get the jello cubes out of the pan. If desired top with Cool Whip.

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 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.

HAWAIIAN RAINBOW JELLO

Steps:

• 1. In your "4-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 3 packets of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissolved. Then pour in the 2 cans of sweetened condensed milk, stir well, adding a little more hot water to make a total of 4 cups of milk mixture. Set aside.
• 2. There is no need to prep the glass dish as the jello will not stick to it.
• 3. In your "2-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 1 packet of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissovled. Then pour in 1 large box of Blue Raz Jello Gelatin, stirring until completely dissolved. Let cool, then pour into chilled 9 x 13 glass dish and return to the refrigerator for 15 minutes or until set.
• 4. Next, wash, rinse and dry your "2-Cup" pyrex glass well, measure out 1 cup of the milk mixture, make sure that it is cool, then pour slowly over the blue jello. Return to the refrigerator for 20 minutes or until set.
• 5. With each new step of your layers be sure to wash, rinse and dry the pyrex glass very well.
• 6. Alternate jello and milk mixture making sure that with each layer it is cool and you return it to the refrigerator for 20 minutes or until it is set before pouring on the next layer.
• 7. So your next jello layer is Lime, then milk mixture. Then Lemon, then milk mixture. Then Orange, then milk mixture. And the last and top layer is Strawberry. Return to the refrigerator for an hour or until it is completely set.
• 8. NOTE: If during the process your milk mixture starts to gel or thicken, microwave it on the lowest power for 15 to 20 seconds, just to warm it. Give it a stir to be sure that it is thinned out.

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 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.

12 LAYER RAINBOW JELLO

Steps:

• Mix each package of jello, separately, with 1 cup boiling water. Divide in half. Pour first half in pan. Chill in freezer for 10 to 15 minutes. Mix second half with 1/3 cup sour cream or Cool Whip. Pour over first layer; chill. Continue layers alternately until all 12 layers are done.
• Can use red and green for Christmas or orange and purple for Halloween.

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.

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.

RAINBOW CAKE OF WHIPPED JELLO

Steps:

• Dissolve each package of Jell-O gelatin separately in 1 cup boiling water. Add 1/2 cup cold water to each.
• Chill black raspberry gelatin until very thick.
• Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to extend 3 inches above pan.
• Whip black raspberry gelatin until fluffy by preparing the gelatin as directed and chilling until it's very thick.
• Then beat with a rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.
• Spoon into pan.
• Chill until set, but not firm.
• Chill, whip, and layer remaining flavors in pan, letting each layer chill until set, but not firm, before adding next layer.
• Chill until firm or overnight.
• Loosen around edges and remove sides of pan and paper.
• Prepare dessert topping mix as directed on package, or whip cream; spread over top and sides of cake.

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