Rainbow Jell O Mold Recipes

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RAINBOW JELL-O MOLD



Rainbow JELL-O Mold image

Cut into this beautiful Rainbow JELL-O Mold and admire the tastiness and simplicity of this recipe. This Rainbow JELL-O Mold is sure to impress for its colorful layers. Serve at your next party for a fun dish!

Provided by My Food and Family

Categories     Home

Time 5h30m

Yield 12 servings

Number Of Ingredients 6

3 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
3 cups plain nonfat Greek-style yogurt, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

Steps:

  • Add 3/4 cup boiling water to raspberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 3/4 cup yogurt until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
  • Repeat with remaining gelatin mix flavors to make a total of 4 layers in loaf pan. Refrigerate 2 hours or until firm.

Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 2.8265 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

RAINBOW JELL-O



Rainbow Jell-O image

Easy, if a little time-consuming! Your children will appreciate the time you spent making this fun dessert!

Provided by sassykat1213

Categories     Gelatin

Time 4h

Yield 16-20 serving(s)

Number Of Ingredients 7

3 ounces jell-o strawberry gelatin
3 ounces jell-o orange gelatin
3 ounces jell-o lemon gelatin
3 ounces jell-o grape gelatin
3 ounces jell-o lime gelatin
6 1/4 cups hot water
1 cup sour cream (approximately)

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.

Nutrition Facts : Calories 128.9, Fat 2.8, SaturatedFat 1.6, Cholesterol 7.5, Sodium 138, Carbohydrate 24.4, Sugar 23.4, Protein 2.4

RAINBOW RIBBON MOLD



Rainbow Ribbon Mold image

Discover a super-festive and fun Rainbow Ribbon Mold! This multi-colored treat is also super-easy to make. Simply combine sour cream with different flavors of JELL-O Gelatin. Make this Rainbow Ribbon Mold for any special occasion!

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Yield Makes 16 servings, 1 slice each (about 1/2 cup).

Number Of Ingredients 3

6-1/4 cups boiling water, divided
5 pkg. (4-serving size each) JELL-O Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Stir 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
  • Repeat process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
  • Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

RAINBOW RIBBON MOLD



Rainbow Ribbon Mold image

Five different flavors of gelatin form the colorful layers in this spectacular ribbon mold.

Provided by Allrecipes Member

Time 5h30m

Yield 16

Number Of Ingredients 3

6 ¼ cups boiling water, divided
5 pkg. (4 serving size) JELL-O Brand Gelatin, any 5 different flavors, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream or BREYERS Vanilla Lowfat Yogurt, divided

Steps:

  • Stir 1-1/4 cups boiling water into 1 pkg. gelatin in small bowl at least 2 minutes until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
  • Repeat process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
  • Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 28.2 g, Cholesterol 9.6 mg, Fat 2.9 g, Fiber 0 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 150.3 mg, Sugar 26.3 g

RAINBOW RIBBON MOLD



Rainbow Ribbon Mold image

This is a show stopping dessert that will receive oohhs and aahhs at any gathering! This looks great made in a bundt pan or jello mold but also works in a 9x13 pan. Use your favourite flavours!

Provided by Pamela

Categories     Gelatin

Time 3h10m

Yield 16 serving(s)

Number Of Ingredients 3

6 1/4 cups boiling water, divided
5 (85 g) packages Jello gelatin, your favourite flavours
1 cup coconut milk, divided

Steps:

  • This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night.
  • Lightly spray a bundt pan or 9x13 pan with non stick spray.
  • Wisk 1 package of jello into 1-1/4 cups boiling water in a small bowl at least 2 minutes until completely dissolved.
  • Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched). By placing it onto a level surface in your freezer you can speed up the process.
  • Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.
  • Spoon over jello in pan.
  • Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.)
  • REPEAT process with each remaining jello flavor.
  • ***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***.
  • Repeat steps again for a total of 10 alternating clear and creamy gelatin layers.
  • Refrigerate at least 2 hours or until firm. Unmold. For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.
  • This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold. To create the colour white, simply use knox gelatin with the coconut milk.

Nutrition Facts : Calories 167.2, Fat 3, SaturatedFat 2.9, Sodium 133.2, Carbohydrate 33.9, Sugar 32.4, Protein 2.3

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