Layered Jell O Jars Recipes

JELL-O 123 LAYERED DESSERT

Jell-O 123 Layered Dessert image

A flashback to the old favorite layered JELL-O dessert. Forget all the blender and ice cube versions! Here is the simplest way to have fun with your JELL-O! ENJOY!

Provided by Wing Man 2000

Categories Gelatin

Time 3h10m

Yield 2-3 serving(s)

Number Of Ingredients 3

Ingredients

1 (3 ounce) box any flavor Jello gelatin
1 1/2 cups boiling water
1 (8 ounce) container of frozen Cool Whip

Steps:

Stir boiling water into JELL-O in a bowl until dissolved.
Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
Pour into small clear drinking glasses.
Refrigerate at least 3 hours, until set.
Top layered dessert with remaining whipped topping and ENJOY!

LAYERED JELL-O JARS

Layered JELL-O Jars image

Whip thickened gelatin to create a unique texture for our Layered JELL-O Jars. Use different flavors of sugar-free gelatin to create colorful layers that really pop! These Layered JELL-O Jars are as fun to make as they are to eat.

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 12 servings

Number Of Ingredients 4

Ingredients

3 cups boiling water, divided
4 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin, any 4 different flavors, divided
ice cubes
2 cups cold water, divided

Steps:

Add 3/4 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 1 cup. Add to dissolved gelatin; stir until slightly thickened. Remove any unmelted ice. Refrigerate 30 min. or until thickened but not set.
Beat with mixer on high speed 2 min. or until about doubled in volume. Spoon into 12 (8-oz.) jelly jars.
Repeat with each remaining gelatin flavor to make a total of 4 layers, refrigerating after each layer as directed.
Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

SEVEN LAYER JELLO

Seven Layer Jello image

Make this in a clear dish! It is SO pretty and people will be asking how you cut the Jello into such thin and even layers! Cooking time is total time for all the layers to set. Each layer takes about 30-45 minutes to set so it is best to place the white mixture over a pot of hot water to prevent it from getting hard while you are waiting for the Jello to harden.

Provided by Bake-a-holic

Categories Gelatin

Time 7h20m

Yield 20-24 serving(s)

Number Of Ingredients 8

Ingredients

4 (3 ounce) packages Jello gelatin (each a DIFFERENT color, I usually use red, green, orange and yellow)
4 cups boiling water
2 1/4 cups cold water
1 pint sour cream
2 (1/4 ounce) envelopes gelatin
2 cups milk
1 cup sugar
2 teaspoons vanilla

Steps:

Dissolve 1 package Jello in 1 cup boiling water; add 1/2 cup cold water. Pour into a 9x12x2 inch pan and put into the refrigerator to set until firm.
Bring 2 cups of milk to a boil, mix in a cup of sugar until sugar is dissolved; dissolve 2 envelopes of Knox gelatin in 1/4 cup of cold water and add to mixture; add 2 cups sour cream, 2 teaspoons vanilla until blended.
When mixture is fairly cool, pour 1-1/2 cups on top of first Jello layer; return pan to refrigerator until white layer is firm and completely set.
Mix next package of Jello as indicated in step 1; pour onto completely set white layer; return to refrigerator and allow to set completely.
Again add 1-1/2 cups white mixture and return to refrigerator and allow to set completely.
Mix third package of Jello as indicated in step 1; pour onto completely set white layer; return to refrigerator and allow to set completely.
Add remaining white mixture; return to refrigerator and allow to set completely.
Mix the last package of Jello as indicated in step 1 and pour onto completely set white layer; return to refrigerator and allow to set until firm.

Nutrition Facts : Calories 171.9, Fat 5.7, SaturatedFat 3.6, Cholesterol 13.5, Sodium 106.3, Carbohydrate 27.6, Sugar 24.7, Protein 3.5

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