Rainbow Jell O Mold 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.

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.

RAINBOW JELL-O MOLD

Steps:

• Add 3/4 cup boiling water to raspberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 3/4 cup yogurt until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
• Repeat with remaining gelatin mix flavors to make a total of 4 layers in loaf pan. Refrigerate 2 hours or until firm.

RAINBOW JELLO MOLD

Steps:

• 1. PLEASE NOTE IN INGREDIENTS I LISTED 5-6 BOXES OF JELLO. IF YOUR FIRST COLOR COVERS THE BOTTOM OF YOUR MOLD AS DEEP AS YOU WANT, YOU WILL ONLY NEED FIVE BOXES OF ASSORTED COLORS. IF IT DOES NOT COVER THE BOTTOM OF THE MOLD - YOU WILL NEED 2 BOXES OF YOUR FIRST COLOR. HOPE THAT MAKES SENSE.
• 2. Dissolve one box of Jello in 1 cup boiling water. Divide it into 2 containers. Add 1/3 cup sour cream to one container and set it aside on counter, not in the fridge.
• 3. Pour the remaining container of plain Jello into the mold.(I used a bundt pan sprayed with Pam). Make sure this layer covers the bottom, if not - use the additional box mentioned above.
• 4. Place in the freezer for 30 minutes (make sure it is level). When it is set, pour the remaining 1/2 of the same Jello color (with the sour cream added) over the plain layer in the mold. Pour (Very Carefully) so as to not disturb the set Jello. Put back into freezer for 30 mins to chill.
• 5. Repeat above steps with remaining colors of Jello until complete. (Optional: Top with a very thin layer of Whip Cream Topping.) I suggest leaving it in the fridge overnight before unmolding.
• 6. Carefully invert the mold onto serving platter. If it does not fall out immediately, dip the mold in warm water.
• 7. Serving Tip: Cut the unmolded Jello with a knife dipped in warm water for each slice.

RAINBOW JELLO MOLD

Steps:

• 1. OPTIONAL...If using, place the bottle of vodka or rum in the freezer for several hours before beginning this recipe, to ensure potency...remember, this is OPTIONAL...blueberry vodka is recommended.
• 2. Lightly spray bundt pan or gelatin mold with non-stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
• 3. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved.
• 4. OPTIONAL...Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
• 5. Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important - if the layers set up too much, the next layer won't bond appropriately.
• 6. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important - the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined.
• 7. Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
• 8. Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
• 9. After completing all the layers, refrigerate the gelatin overnight. This will allow the layers to fully bond.
• 10. To unmold, fill a larger container or clean sink with warm water (not too hot). With clean fingers, loosen the gelatin around the edges of the mold cavity. Next, dip the mold, almost to the edge, into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.

RAINBOW JELL-O SHOT CUPS

Steps:

• For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
• Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
• Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
• Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
• Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.

RAINBOW RIBBON MOLD

Steps:

• This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night.
• Lightly spray a bundt pan or 9x13 pan with non stick spray.
• Wisk 1 package of jello into 1-1/4 cups boiling water in a 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. (It should stick to finger when touched). By placing it onto a level surface in your freezer you can speed up the process.
• Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.
• Spoon over jello in pan.
• Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.)
• REPEAT process with each remaining jello flavor.
• ***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***.
• Repeat steps again for a total of 10 alternating clear and creamy gelatin layers.
• Refrigerate at least 2 hours or until firm. Unmold. For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.
• This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold. To create the colour white, simply use knox gelatin with the coconut milk.

RAINBOW JELLO

Steps:

• You can use any variety of jello you want and as many as you want.
• Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water.
• Mix well and pour into a 9x13 tupperware container.
• Let set a little awhile.
• The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste).
• Continue with the other colors of jello you want.
• Kids love it.