Twelve layer jello salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Boxes Jello; (regular or sugar-free) | |
| 16 | ounces | Carton sour cream |
Directions
Level your refrigerator. Cool a 9"x13" Pyrex pan in the refrigerator for a few hours. Dissolve 1 box Jello in 1 cup boiling water. Divide in half. To one half, add 3 Tablespoons cold water and pour into chilled pan. Return to refrigerator and let set about ½ hour. To the other half add ⅓ cup sour cream. When clear layer is set, pour this layer on top. Let set about ½ hour. Repeat steps with another box of Jello. Keep adding layers, alternating clear and creamy.
I usually cover it with plastic wrap when it is finished, but to keep the plastic wrap from sticking to the top layer and pulling it away, I insert toothpicks, evenly spaced, and kind of tent the plastic wrap over the jello.
Posted to Bakery-Shoppe Digest V1 #454 by fundwell@... on Dec 15, 1997