Rainbow Jello Cake Recipe 445 Food

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.

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.

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
• Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

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.

RAINBOW POKE CAKE

Steps:

• Place cake layers, top side up, in two 9" round cake pans.
• Pierce cake with skewers at 1/2" intervals.
• Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved.
• Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours.
• Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
• Spread with about 1 cup of the whipped topping.
• Unmold second cake layer; place on first cake layer.
• Frost with remaining whipped topping.
• Refrigerate until whipped topping is firm.
• Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks.
• Add icing sugar and lemon juice and stir with a spatula to combine.
• You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides.
• Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green).
• Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake.
• Chill cake until ready to serve.

FANCY RAINBOW JELLO

Steps:

• Combine the cream cheese and whipping cream and mix till smooth and creamy.
• Mix the first flavor of jello with 2 cups of boiling water and stir until dissolved.
• Divide it into two separate bowls (each bowl will have 1 cup of jello).
• Add 1/4 cup of cream cheese mixture to one of the bowls of jello.
• Mix well.
• Pour into a 13x9 inch pan and put in the fridge for 25 minute to set.
• Once the first layer is set, SLOWLY pour the rest of the first flavor of jello on top of the set layer.
• Put in fridge for 25 minute to set.
• Repeat these steps for each flavor, making sure each layer is set before continuing.
• When finished layering, let set in fridge for at least 2 hours before serving.
• Cut into squares.
• Enjoy!

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.