RAINBOW JELL-O MOLD
Cut into this beautiful Rainbow JELL-O Mold and admire the tastiness and simplicity of this recipe. This Rainbow JELL-O Mold is sure to impress for its colorful layers. Serve at your next party for a fun dish!
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.8265 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
RAINBOW JELLO
Make and share this Rainbow Jello recipe from Food.com.
Provided by Mammabear
Categories Gelatin
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 146, Fat 2.1, SaturatedFat 1.3, Cholesterol 8.2, Sodium 162.2, Carbohydrate 28.5, Sugar 24.4, Protein 4.1
RAINBOW RIBBON MOLD
Discover a super-festive and fun Rainbow Ribbon Mold! This multi-colored treat is also super-easy to make. Simply combine sour cream with different flavors of JELL-O Gelatin. Make this Rainbow Ribbon Mold for any special occasion!
Provided by My Food and Family
Categories Recipes
Time 5h30m
Yield Makes 16 servings, 1 slice each (about 1/2 cup).
Number Of Ingredients 3
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.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
RAINBOW JELL-O SHOT CUPS
These eye-popping, multilayered rainbow treats are spiked with a little vodka but you could substitute water to make them alcohol-free. ROY G. BIV Jell-O colors are layered diagonally with creamy panna cotta to give this dessert a gravity-defying appearance. (The technique may look complicated, but it's easy using an empty egg carton!) Once assembled, these cups keep well in the refrigerator, so they can be made ahead for convenience.
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 5h15m
Yield 8 servings
Number Of Ingredients 14
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.
12 LAYER RAINBOW JELLO
Make and share this 12 Layer Rainbow Jello recipe from Food.com.
Provided by tara_toombs
Categories Gelatin
Time 4h
Yield 1/2 cup, 8-12 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 353.9, Fat 11.3, SaturatedFat 6.6, Cholesterol 29.9, Sodium 343.1, Carbohydrate 59.4, Sugar 56.9, Protein 6.2
RAINBOW RIBBON MOLD
This is a show stopping dessert that will receive oohhs and aahhs at any gathering! This looks great made in a bundt pan or jello mold but also works in a 9x13 pan. Use your favourite flavours!
Provided by Pamela
Categories Gelatin
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 167.2, Fat 3, SaturatedFat 2.9, Sodium 133.2, Carbohydrate 33.9, Sugar 32.4, Protein 2.3
KALEIDOSCOPE MOLD
Watch this quick video from My Food and Family on how to make a beautiful Kaleidoscope Mold. This Kaleidoscope Mold is perfect for any rainbow celebration.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 16 servings, about 1/2 cup each
Number Of Ingredients 3
Steps:
- Add 1-1/4 cups boiling water to each flavor gelatin mix in separate bowls; stir 2 min. until completely dissolved. Add about 3 Tbsp. sour cream to gelatin in each bowl; mix well.
- Refrigerate 1-1/2 hours or until thickened. Drop spoonfuls of different gelatin flavors alternately into 8-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold before serving.
Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
RAINBOW JELL-O
Easy, if a little time-consuming! Your children will appreciate the time you spent making this fun dessert!
Provided by sassykat1213
Categories Gelatin
Time 4h
Yield 16-20 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128.9, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.5, Sodium 138, Carbohydrate 24.4, Sugar 23.4, Protein 2.4
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- Grease a 10-cup Bundt or tube pan with cooking spray; set aside. Meanwhile, place each flavor of Jello powder into 6 separate heat-proof bowls, glasses or cups. Pour 1¼ cups of boiling water into each Jello cup, stirring to dissolve the Jello powder for about 1 minute each cup. You should now have 6 cups filled with hot Jello liquid, one of each flavor. Let set at room temperature for 30 minutes.
- Starting with cherry (red), pour 3/4 cup of the cherry Jello liquid into the bottom of the greased pan. Refrigerate for 15-20 minutes. Meanwhile, stir in 1½ Tablespoons of the vanilla yogurt into the remaining cherry Jello, stirring vigorously until no lumps of yogurt remain. Refrigerate the yogurt mixture while the Jello sets in the mold. The key to knowing when it is done is when you tap the surface of the Jello quickly, your finger should leave a small impression in the Jello and your finger should have some Jello on it (but not be dripping with liquid). It needs to be soft set but not completely firm. This balance is key because if it is too soft it will meld together, but if it is too firm, the other layer won't stick properly.
- Once the cherry Jello in the mold is soft-set and ready, take a soup spoon and gently spoon the whisked cherry yogurt mixture onto the surface of the Jello in the mold, pouring slowly and toward the center. I recommend pouring toward the center so if there are breaks in the layer below, it won't be as noticeable. Refrigerate the mold for 15 minutes.
- Repeat with remaining layers; after 15 minutes, add in your ¾ cup orange Jello layer, then refrigerate 15 minutes. Whisk in the 1½ Tbsp yogurt into the remaining Orange liquid and then carefully and gently spoon the yogurt mixture onto the soft-set orange layer in the mold, etc. It is okay to leave your Jello liquids out while the other layers set. Lastly, you'll end with the purple yogurt mixture.
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