Sour Cream Jello Salad Food

SOUR CREAM CRANBERRY JELL-O® SALAD

Steps:

• Mash jellied cranberry sauce in a 3-quart bowl. Stir gelatin mix thoroughly into cranberry sauce. Pour boiling water into mixture and stir until gelatin has dissolved completely, about 3 minutes.
• Chill in refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into gelatin mixture, leaving marbled streaks of sour cream and gelatin mix. Return to refrigerator until firmly set, 4 hours to overnight. Store leftovers in refrigerator.

JELLO SOUR CREAM FRUIT SALAD RECIPE - (3.8/5)

Steps:

• Mix sour cream with jello until jello is dissolved well into sour cream. Fold in Cool Whip. Drain fruit and fold in fruit and marshmallows. Refrigerate for about 1 hour if possible. Enjoy!

CREAMY LIME GELATIN SALAD

Steps:

• Stir together jello, water, marshmallows, and cream cheese in a large bowl.
• Chill until it begins to set, about 30 to 45 minutes. Check in 10 minute intervals to make sure it does not get completely set.
• Beat until combined. Note it will not get completely blended and will have tiny bits of cream cheese.
• Stir in sour cream, pineapple, and pecans.
• Pour into gelatin mold (optional).
• Chill thoroughly until set, at least 3 hours
• Serve cold. Keep refrigerated when not serving.

SOUR CREAM JELLO SALAD

Steps:

• Dissolve strawberry jello in 3 cups boiling water. Let cool. Add fruits and mix well.
• Pour about half of jello/fruit mixture into bottom of 9x13 pan. Refrigerate until firm.
• Spread sour cream over first layer.
• Pour remaining jello mixture over sour cream.
• Chill until very firm.

RASPBERRY JELLO SALAD

Steps:

• Pour raspberry gelatin into the bottom of a 9 by 13 inch baking dish. Pour boiling water over the gelatin, and stir to dissolve.
• Add applesauce and stir.
• Carefully add frozen raspberries, and press them down in an even layer.
• Cover and refrigerate, 2 hours or until set.
• An hour or two before serving, stir sour cream and mini marshmallows together and spread over the set raspberries. Cover and refrigerate until ready to serve.

RASPBERRY LAYERED JELLO SALAD

Steps:

• In a large bowl add packages of raspberry jello and boiling water. Mix with a wire whisk, until jello has completely dissolved.
• Add frozen raspberries and crushed pineapple, undrained, to jello. Mix until well combined.
• Remove 2 cups of jello mixture and set aside until later.
• Stir in mashed bananas to the large bowl of jello.
• Pour into a 9 x 13 baking dish and allow to chill on an even surface in the refrigerator until fairly well set.
• Remove jello from refrigerator and top with sour cream. Spread sour cream evenly to cover base of salad.
• Spoon reserved 2 cups of raspberry pineapple jello over the top of the sour cream.
• Chill jello salad until firm. Cut into 12 equal squares, to serve top each square with whipped cream and a fresh raspberry.

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.

EASIER RIBBON JELLO (SOUR CREAM VERSION)

Steps:

• Combine 1 package of Jello to 1 cup of boiling water and then divide.
• For first half mix with 1/3 cup sour cream.
• For the second half add 3 Tablespoons cold water.
• In a 9x13 glass casserole dish place sour cream layer first.
• Set in fridge for 20 to 25 minutes to chill.
• Add Jello / water mixture next.
• Let set for 20 to 30 minutes.
• Repeat above process with the next Jello color until you have a total of 12 layers total.

LAYERED STRAWBERRY JELLO SALAD

Steps:

• Dissolve jello in boiling water. Add pineapple, bananas, and thawed strawberries. Mix all together and pour ½ jello mixture in 9×13 pan.
• Let first layer set (this usually takes 30-60 minutes. You can leave the other half of the jello/fruit mixture on the table at room temperature while you wait).
• Once set, spread sour cream over 1st layer. Carefully add remaining jello mixture.
• Let set 3-4 hours before serving.