:: I want an excuse to make this! ::
image and recipe by jenlayered jell-o
1¼ c boiling water (per packet)
8 - 3 oz. packets of various jell-o flavors and colors (raspberry, lime, pineapple, orange, mixed berry)
4 oz. sour cream
4 oz. cream cheese
about 8 oz. cool whip
Place 9×13 glass baking dish in refrigerator on level surface for at least 20 minutes or until completely chilled.
Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.
In another bowl combine one packet of jell-o with 1¼ cup boiling water, let it cool slightly, about 10 minutes. Pour ¾ cup of the jell-o into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining ½ cup of jell-o whisk in 3 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jell-o/whip mixture on top of the set jell-o layer. Repeat for each flavor of jell-o making sure each layer is set before adding another (about 15 minutes).
Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer.
Don’t forget to let the newly mixed jell-o & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other.
Once you get into the rhythm of making the layers, it’s becomes quite easy. You’ll be setting one jell-o layer in the fridge, while the next flavor is cooling.
***The photographed jell-o was made with 6 oz. jell-o packets rather than the 3 oz. packets. The smaller packets allow for more layers meaning more colors. =) ENJOY!!!
4 comments:
This is a classic in my family. I grew up on it. It really is awesome. And you don't need an excuse to make it! :-)
I think that's a great treat to make your VT's. Remember, she prefers Sugar Free Jell-O as she's trying to lose a few pounds! J/K
this is one of my faves! my aunt used to make when i was really little (I think she quit because of the time it takes) but i would savor every.single.bite. i never knew what it was called or how to make it, and just found a recipe a few months ago.
if you need some helping eating it, i'm available. :)
Tomorrow is Wednesday, and Wednesday is a great day to make jello desserts. Especially really yummy desserts like this one. BTW, thanks for the yummy veggies on Sunday. The asparagus was particularly fantastic.
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