Best 7 Rainbow Ribbon Jello Recipes

LAYERED RAINBOW JELL-O SALAD

Steps:

• Decide on your color pattern (the order for the colors of Jell-O you've selected), and begin by working with the color that will go on the bottom.
• Boil 1 cup of water in the microwave.
• Add 1 packet of Jell-O to the boiling water and stir until completely dissolved.
• Pour 1/2 cup of this liquid into a 9x13 pan to create a "clear" layer, tilting pan for even coverage if necessary (see note).
• Refrigerate until set (see note).
• While the first layer sets, add 1/2 cup Greek yogurt and 2 tablespoons cold water to the remaining liquid Jell-O for the "cloudy" layer.
• Pour the liquid for your "cloudy" layer on top of the completely set clear layer.
• Refrigerate again until set.
• Repeat this process with each color of Jell-O to create alternating "clear" and "cloudy" layers in each color you've chosen.
• Refrigerate until serving.

LAYERED RAINBOW JELLO (VINTAGE RECIPE)

Steps:

• You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
• Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
• I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
• Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
• Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
• Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
• To the remaining jello, add 2 TB of cold water and mix.
• Pour this into a 9X13 clear baking dish and refrigerate until set.
• After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
• Place the dish back into the refrigerator for another 30 minutes to set.
• Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
• Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
• Keep repeating this process until you have all the layers done.
• Cover with foil and refrigerate.

RAINBOW RIBBON JELLO

Steps:

• 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
• 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
• 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

RAINBOW RIBBON MOLD

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.

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.

HAWAIIAN RAINBOW JELLO

Steps:

• 1. In your "4-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 3 packets of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissolved. Then pour in the 2 cans of sweetened condensed milk, stir well, adding a little more hot water to make a total of 4 cups of milk mixture. Set aside.
• 2. There is no need to prep the glass dish as the jello will not stick to it.
• 3. In your "2-Cup" pyrex glass receptacle, pour 1 1/2 cups of boiling water and add 1 packet of Knox Gelatin, stirring constantly, make sure that the gelatin is completely dissovled. Then pour in 1 large box of Blue Raz Jello Gelatin, stirring until completely dissolved. Let cool, then pour into chilled 9 x 13 glass dish and return to the refrigerator for 15 minutes or until set.
• 4. Next, wash, rinse and dry your "2-Cup" pyrex glass well, measure out 1 cup of the milk mixture, make sure that it is cool, then pour slowly over the blue jello. Return to the refrigerator for 20 minutes or until set.
• 5. With each new step of your layers be sure to wash, rinse and dry the pyrex glass very well.
• 6. Alternate jello and milk mixture making sure that with each layer it is cool and you return it to the refrigerator for 20 minutes or until it is set before pouring on the next layer.
• 7. So your next jello layer is Lime, then milk mixture. Then Lemon, then milk mixture. Then Orange, then milk mixture. And the last and top layer is Strawberry. Return to the refrigerator for an hour or until it is completely set.
• 8. NOTE: If during the process your milk mixture starts to gel or thicken, microwave it on the lowest power for 15 to 20 seconds, just to warm it. Give it a stir to be sure that it is thinned out.

RAINBOW JELLO

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.