RAINBOW CAKE OF WHIPPED JELLO
This retro recipe for a colorful rainbow cake comes from the sixties, and uses gelatin in a way you may not have tried before!
Provided by Click Americana
Categories Vintage dessert recipes
Time 4h42m
Number Of Ingredients 4
Steps:
- Dissolve each package of Jell-O gelatin separately in 1 cup boiling water. Add 1/2 cup cold water to each.
- Chill black raspberry gelatin until very thick.
- Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to extend 3 inches above pan.
- Whip black raspberry gelatin until fluffy by preparing the gelatin as directed and chilling until it's very thick.
- Then beat with a rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.
- Spoon into pan.
- Chill until set, but not firm.
- Chill, whip, and layer remaining flavors in pan, letting each layer chill until set, but not firm, before adding next layer.
- Chill until firm or overnight.
- Loosen around edges and remove sides of pan and paper.
- Prepare dessert topping mix as directed on package, or whip cream; spread over top and sides of cake.
Nutrition Facts : Calories 75 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 16 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RAINBOW JELLO CAKE RECIPE - (4.4/5)
Provided by carvalhohm2
Number Of Ingredients 11
Steps:
- 1. To prepare crust mix graham cracker crumbs, sugar and melted butter in a medium sized bowl. Press into greased spring form pan. Bake in a 350 F preheated oven for 10-13 minutes. Set aside to cool completely. 2. To prepare Jello, mix contents of Jello boxes with one cup of boiling water. Stir to dissolve the jello, and then pour into a container to solidify. Repeat with required colours and flavours. Placing the Jello in the fridge will speed the solidifying process up. Once solid, cut Jello into small cubes. 3. In a small bowl, sprinkle the gelatin over top of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to boiling in the microwave or on the stovetop. Stir until gelatin is completely dissolved and remove from heat. 4. Add in the cold water, stir and allow mixture to cool to room temperature. 5. Whip cream and vanilla in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Slowly add in cooled pineapple mixture, and whisk until completely combined. 6. Remove bowl from stand mixer. Place Jello cubes into the mixture, but try not to stir it as it will cause the jello to break up. Swirl the bowl until the Jello and filling mix together. 7. Pour filling into prepared crust. Place pan into the fridge for the cake to solidify completely- between 6-8 hours or overnight. 8. The cake is best served and consumed within 2-3 days.
RAINBOW LAYER CAKE
Give our Rainbow Layer Cake its variety of colors with a mix of fruity JELL-O flavors. Making this Rainbow Layer Cake is a lot easier than you might think!!
Provided by My Food and Family
Categories Home
Time 5h
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
- Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 44 g, Fiber 0 g, Sugar 28 g, Protein 3 g
RAINBOW JELLO
Make and share this Rainbow Jello recipe from Food.com.
Provided by Mammabear
Categories Gelatin
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- You can use any variety of jello you want and as many as you want.
- Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water.
- Mix well and pour into a 9x13 tupperware container.
- Let set a little awhile.
- The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste).
- Continue with the other colors of jello you want.
- Kids love it.
Nutrition Facts : Calories 146, Fat 2.1, SaturatedFat 1.3, Cholesterol 8.2, Sodium 162.2, Carbohydrate 28.5, Sugar 24.4, Protein 4.1
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