Twelve layer jello salad

Yield: 1 Servings

Measure Ingredient
6 \N Boxes Jello; (regular or sugar-free)
16 ounces Carton sour cream

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

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