Layered jello aka ribbon jello

Yield: 1 Servings

Measure Ingredient
7 \N Boxes (small) of Jello (note):
\N \N Cherry
\N \N Lemon
\N \N Lime
\N \N Pineapple
\N \N Orange Jello
\N \N Black Jerry
1 can Evaporated milk (I use the evap. skin)

NOTE: I use them in this order, bottom up, or you can color coordinate any flavors or colors you wish.

On layers (bottom up) 1-3-5-7, dissolve the jello in ¾ cup hot water, ¾ cup cold water.

For layers 2-4-6, use ½ cup hot water, ½ cup cold water, ½ cup evap.


Each layer needs to set before adding the next layer. I use a slotted spoon held just above the set layer to kind of buffer the next liquid layer as it goes on. I also usually mix up my next layer in a 2-cup pitcher and set it in the freezer a few minutes (but don't forget it - smile) so it will start cooling before it's time to put it on the set layers. You don't want to put hot liquid jello on your set layers of course.

When all is set up spread Cool whip on top. I make mine in a 9x13 glass dish and it's so pretty when done and then can cut it in squares to serve, or you can add the Cool Whip to individual servings. This is especially helpful if you think you'll have some left over because the jello keeps in the fridge longer than the cool whip layer.

This is an awful lot of words for a very simple recipe. However, you should plan to be around for about 5 hours when you make it. Doesn't take long to do, except for the waiting between layers to add the next.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by XYEB92A@... ( MARY LOU ANDERSEN) on Nov 19, 1997

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