Rainbow Jello Salad
Recipe type: Desserts, Side Dishes
Serves: 8-10
- 2 cups milk
- 2 envelopes Knox gelatin
- 2 tsp. vanilla
- 4 package (3 oz. each) Jell-O (lime, orange, lemon, cherry)
- 1 cup sugar
- ½ cup cold water
- 2 cups sour cream (I use the light sour cream)
- Spray oil a 9 x 13 inch casserole dish.
- Bring milk to a boil.
- Remove from heat and add sugar; stir until dissolved.
- Mix cold water with Know gelatin until set.
- Add to milk. Add sour cream and vanilla.
- Blend all with mixer.
- Divide this mixture into 3 parts - approximately 1¾ cups each.
- Set aside.
- Dissolve 1 package of Jell-O with one cup of hot water and ½ cup of cold water.
- Pour first Jello-O into pan and refrigerate for 1 hour.
- Remove from refrigerator and spoon first part of milk mixture on top.
- Refrigerate for 30 minutes.
- Continue this pattern - refrigerating Jello-O for 1 hour and milk mixture for 30 minutes until all 7 layers are set.
- Keep refrigerated. Can be made the day before.
- Helpful Hints:
- If the milk mixture gets too set before pour since heat it up for 15 seconds in the microwave.
- When pouring Jell-O layer over milk mixture, pour it first into a spoon to disperse it without putting a dent in the set milk mixture.
- Other colors and flavors can be used.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2014/01/04/rainbow-jello-salad/
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