Rainbow Layered Jell O Cups Food

RAINBOW JELLO CUPS

Steps:

• For each layer, add 1 cup of boiling water to each package of Jello one at a time. Stir and dissolve Jello.
• Set half of it aside. Using a whisk, stir 1/2 cup sour cream or yogurt into the other half of the Jello.
• Pour the creamy Jello layer into clear plastic cups (I used 7 cups with 5 colors of Jello). To the other half of Jello, add 3 Tbsp. water and set aside.
• When the first layer is set, pour second layer on it. Repeat process for remaining packages of Jello.

EASY RAINBOW JELLO RECIPE

Steps:

• Follow the directions on the box of red Jell-O
• I used the "quicker method" the box refers to, using ice to speed up the process
• Pour a small amount of the liquid into each cup
• Refrigerate until it has set completely
• Continue with the next color of the rainbow
• Add a small amount on top of your first color
• Refrigerate until it has set and then repeat each step again until you have used every color of the rainbow
• Once all your layers are looking pretty, add some whipped cream and sprinkles!

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 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.

JELL-O RAINBOW CUPS

Steps:

• Boil 3/4 cup water. Add to blue gelatin mix in small bowl; stir 2 min. until completely dissolved. Refrigerate 10 min.
• Pour half the blue gelatin into separate small bowl. Add 1/4 cup yogurt; mix well. Spoon into 8 clear (6-oz.) cups. Refrigerate 15 min. or until gelatin is set but not firm. Meanwhile, let remaining blue gelatin sit at room temperature until ready to use.
• Cover creamy gelatin layers in cups with remaining blue gelatin. Refrigerate 15 min. or until set but not firm. Meanwhile, boil 3/4 cup of the remaining water. Add to lime gelatin mix in separate small bowl; stir 2 min. until completely dissolved. Refrigerate 10 min.
• Continue as directed to make a total of 8 layers. Top with COOL WHIP before serving.

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.

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.