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| RAINBOW JELLO | |
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1 (3 oz.) box lime Jello 1 (3 oz.) box orange Jello 1 (3 oz.) box lemon Jello 1 (3 oz.) box cherry Jello 2 c. milk 1 c. sugar 1 pt. sour cream 2 env. Knox gelatin 2 tsp. vanilla Dissolve Jello in separate bowls with 1 cup boiling water and 1/2 cup cold water. In a saucepan, boil 2 cups milk with 1 cup sugar until dissolved. Dissolve the Knox gelatin 1/2 cup cold water and add above mixture while still hot. Cool slightly, add 2 teaspoons vanilla and sour cream (1 pint) to above and mix. In 13 x 9 x 2 inch pan, pour 1 Jello. Refrigerate until set (20-30 minutes). Take 1 1/3 cups milk mixture. Pour over Jello carefully. Let set. Then another Jello, let set. Another 1 1/3 cups milk mixture, let set, etc. Until 7 layers in all. You will be in the kitchen for about 2 hours total. Don't wait too long between layers or they may separate. | |
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recipe reviews #56723
Donna (Michigan) says:
I have made this Jello for several years always turned out well, my mother made this always successfully for more years than I can remember. The last 5 or 6 times, a few times in between it'll turn out well. I have made this (it's become a challenge) I cannot get white layer to set. I've read instructions with care, had fresh ingredients... I don't understand.... Help!
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