Jell-O Salad

Spring is here and I want you to make this layered Jell-O salad for your next party! It would be perfect for a graduation party, bridal shower, picnic on the deck - you name it.

This mini-masterpiece is made from 12 layers of Jell-o (6 of the layers have sour cream mixed in) and it was delicious. It requires no skill, just time to create.


At the last minute, my Dad and I decided that I should cut each serving with a scalloped circle biscuit cutter, instead of into squares. You get fewer portions that way (so plan accordingly) but what a gorgeous result!


If you try it, let me know.

Layered Jell-O Salad:
Boiling water
7 (4-serving size) boxes of different flavors of classic Jell-O
1 large carton of sour cream

Choose a glass rectangular pan, about 13 x 9. Spray with plain non-stick cooking spray. Stir 1 1/4 cups of boiling water into 1 package of Jell-O. Stir until dissolved. Pour 3/4 of the mixture into the pan. Place in the refrigerator. Leave the balance of the hot Jell-O on the counter to cool to room temperature. When the Jell-O in the pan has set, it is time to make the creamy layer. Mix 3 Tablespoons of (room temperature) sour cream into the remaining liquid Jell-O on the counter. Whisk gently until the sour cream is incorporated and there are no lumps. Having both ingredients at room temperature helps this. Slowly pour the creamy mixture onto the set Jell-O in the pan. Use the bowl of the spoon to slow down the stream of liquid, so that the pouring liquid doesn't dent the layer below. Tip the pan to coat the entire first layer in creamy Jell-O, if necessary. Repeat until all of your layers are built!

*Tips:
Be sure to let each layer set before proceeding to the next. I make a few layers each day and it seems easier.


Buy flavors that are different colors so that each layer looks distinct. Lemon (yellow) next to Apricot (lt orange) is hard to see. Put blue (watermelon) in between. I love the "Island Pineapple," be sure to get that!


To serve, slice into squares with a knife and lift out with a small spatula. Serve from the pan, it can only be moved once - pan to plate. But it is gorgeous and delicious! The result is ALWAYS gorgeous and perfect for a Spring dinner.