I've decided to make my layered Jell-O over the next two days. I use 7 different flavors of Jell-O and sour cream to make a multi-layer salad. Do you know which one I am talking about? When you cut and serve a square, you can see all 14 layers!
The basic instructions are as follows:
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!
- 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!
The result is ALWAYS gorgeous and perfect for a big Easter dinner. I wanted to show you a picture, but by the time it is ready to serve, you wouldn't have time to make it yourself! See my finished layered Jell-O here.
Don't forget miss the other great Easter recipes in my blog: Bunny Buns, Chocolate Nests, Cherry Pound Cake in the shape of an egg and; Cherry Frosting.