RAINBOW RIBBON MOLD
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
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
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
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
RAINBOW RIBBON MOLD
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
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
More about "rainbowribbonmold recipes"
RAINBOW RIBBON MOLD RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 7.5Estimated Reading Time 8 minsCategory DESSERTS, STOVETOPTotal Time 40 mins
- In a small bowl, stir 1 ¼ cups boiling water into 1 flavor of gelatin until completely dissolved, about 2 minutes. Pour ¾ cup dissolved gelatin into a mold. Refrigerate until set but not firm (the gelatin should stick to the finger when touched), about 15 minutes.
- Refrigerate the remaining gelatin in the bowl until slightly thickened (the consistency of unbeaten egg whites), about 5 minutes. Gradually stir in 3 tablespoons of the sour cream or vanilla yogurt. Spoon this gelatin over the set gelatin in the mold and refrigerate until set but not firm, about 15 minutes.
- Repeat the process with each remaining gelatin flavor, making sure to cool the dissolved gelatin to room temperature before adding to the mold. Refrigerate between each layer until you have 10 alternating clear and creamy gelatin layers. (for more layers, use simply repeat using additional gelatin colors, water and sour cream or vanilla yogurt).
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