Festive Sour Cream Jell O Ribbon Bowl Recipes

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.

RIBBON JELLO

Steps:

• Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
• Allow each color of Jello to sit out on the counter for approx 1/2 hour before adding to your cooling Jello (if you don't your bottom layers will begin to melt).
• The first layer will go in the bottom of the dish.
• Refrigerate each layer approx 1 to 1 1/2 hours.
• To prepare the "white" layer:.
• In medium pot, boil 2 cups milk.
• Add 1 cup sugar.
• Stir until dissolved.
• In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
• Slowly add mixture to hot milk.
• Turn off the heat.
• Put 2 cups sour cream in large bowl.
• Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
• Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
• After the 1st layer of Jello has firmed, remove dish from fridge.
• USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
• Put back into fridge to firm.
• Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
• This will last covered in the fridge for about 3-4 days--just not in my house!

FESTIVE SOUR CREAM JELL-O RIBBON BOWL

Steps:

• Add 1-1/4 cups boiling water to strawberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour 3/4 cup of the gelatin into 1-qt. clear glass serving bowl. Refrigerate 15 min. or until set but not firm.
• Refrigerate remaining dissolved gelatin 15 to 20 min. or until slightly thickened. Gradually add 3 Tbsp. sour cream, stirring until blended. Spoon over gelatin layer in serving bowl. Refrigerate 15 min. or until gelatin is set but not firm.
• Repeat with lime gelatin, cooling dissolved gelatin completely before pouring over gelatin layers in serving bowl. Refrigerate 2 hours or until firm. Unmold onto serving plate.

EASY HOLIDAY RIBBON BOWL

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir at least 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour into 1- to 1-1/2-qt. serving bowl. Refrigerate 15 min. or until set.
• Stir remaining boiling water into strawberry gelatin mix in large bowl at least 2 min. until completely dissolved. Add 2/3 of COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is well blended. Refrigerate remaining COOL WHIP for later use. Carefully spoon strawberry gelatin mixture over lime layer.
• Refrigerate 2 hours or until set. Top with remaining COOL WHIP just before serving.

EASY HOLIDAY RIBBON BOWL

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour gelatin into 1- to 1-1/2-qt. bowl. Refrigerate 15 min. or until set but not firm.
• Add remaining boiling water to strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 2/3 of the COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is blended. Refrigerate remaining COOL WHIP for later use. Carefully spoon strawberry gelatin mixture over lime layer.
• Refrigerate 2 hours or until set. Top with remaining COOL WHIP just before serving.

HOLIDAY RIBBON GELATIN

Steps:

• In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.