Rainbow Jello Cups Six Sisters

 

serves 8, prep time 5 hours  

(haha good luck -I usually take 2 days to make this then it spaces out the layers and ensures they are set with each new color - makes it easier on me - place on a cookie sheet for easier in and out of the fridge as they get heavier with each layer you add)

5 3 ounce packages of Jello, 1 each in red, orange, yellow, green and blue

2.5 cups sour cream

water

sweetened whipped cream

sprinkles

Place 8 clear plastic cups on a baking sheet (9 ounce from Sams club work well)

In a medium bowl stir the package of blue jello (or color using at the bottom) into 1 cup boiling water until dissolved.  Pour half of the mixture into another bowl and set aside (1/2 cup each).

Whisk in 1/2 cup sour cream to the first bowl of Jello and then pour equal amounts into the 8 clear plastic cups.  Place tray in refrigerator to chill 30 min.

In the meantime, whisk 3 Tablespoons cold water into the other half of the jello mixture and set aside again.  After the creamy layer of jello has set up, remove from the fridge and pour the reserved half of the jello equally over the tops of each jello cup.

Return to the refrigerator another 30 min.

Repeat with each color of jello to make ten layers

When the final layer has set, top with a dollop of whipped cream and a pinch of sprinkles.

we love in March for St. Patrick's Day!

Broken Glass Jello - Christmas Eve Tradition

 Broken Glass

"The Nelson’s use this as a salad – a bit of a stretch!" Liz Cowan

1 (3 oz. pkg.) each Jell-O lime, strawberry, and black raspberry flavors

Dissolve each box of Jell-O with 1 ½ cups boiling water.  Let set in the refrigerator overnight.

1 envelope Knox gelatin

¼ cup cold water

1 cup pineapple juice, boiling

2 cups whipping cream, whipped

½ cup sugar

1 t. vanilla

Dissolve Knox gelatin in ¼ cup water.  Add to boiling pineapple juice.  Cool until room temperature.  Whip cream and add sugar and vanilla.  Fold in cooled pineapple mixture.  Cut the Jell-O in cubes.  Fold into cream mixture.

Crust:

2 cups graham cracker crumbs (12 big crackers)

½ cup margarine, melted

¼ cup sugar (optional)

Mix crust ingredients.  Spread all but ¼ cup of the crumbs in a 9x13-inch pan.  Pour the Jell-O mixture carefully over the crumbs.  Sprinkle the remaining crumbs on the top.  Refrigerate 6 hours.  Serves 16-20.

sorry photo a bit blurry 

a screen grab from my Instagram Story 8.29.23  

My son Robert Cowan LOVES (basically dessert) & asks for this Jello monthly and I finally delivered, 

and am taking dinner to a neighbor so this will be something new for them to try.

I also split into 2 serving sizes, 9x9 pan for them and a smaller glass sized pan for us!  Manageable eating for a small gathering or feeds a crowd.

Green Flop Jello-O

Loved this fluffy lemon-lime goodness.  You can make with any flavor of Jell-O!  Reminded me of a green version of orange fluff but I love lemon-lime in jello and with cream cheese and cool whip I had to try.

Prep: 15 Min. + 4 Hours chilling
Makes: 16 servings... (yikes I'm the big jello eater around her should have waited for a party!)

2 cups lemon-lime soda
2 pkgs. (3 oz ea) lime gelatin
6 oz. cream cheese, softened
2 cups lemon-lime soda, chilled
2 carton (12 oz.) frozen whipped topping, thawed

what it looks like from the large bowl... cool zippy light creamy texture -

1.) Microwave 2 cups soda on high 1-2 minutes or until hot.  Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved.  Add cream cheese; process to blend.

2) Transfer to a large bowl; stir in chilled soda.  Whisk in whipped topping.  Pour into a 3 qt. bowl. Refrigerate, covered, for 4 hours or until firm.

Per serving: 159 calories, 7 g fat, 12 mg chol, 62 mg sodium, 21 g carb, 2 g prot, 0 fiber

Orange Fluff Jell-O Salad Six Sister's Stuff pg. 98

Great as a salad, side dish or dessert for parties or big dinners. 

I like how it holds up better than a plain Jello and love the taste during warmer months! 

 I do want to experiment with different gelatin and give that a try with taste and color. (pink/blue boy or girl... or green for St. Patty's etc.)

Ingredients:
1 (6 ounce) package cook and serve vanilla pudding (I typically find 3 ounces and buy 2)
1 (6 ounce) package orange gelatin
2 cups water
1 (16 ounce) container nondairy whipped topping  (cool whip I use and thaw a bit to make folding easier.  I never store in the freezer like they tell you to, always in my fridge)
1 (10 ounce) bag mini marshmallows
1 can pineapple tidbits (any size), drained
1 can mandarin oranges (any size), drained
2 bananas, sliced (optional)

Combine pudding mix, Jell-O, and water in a saucepan over medium heat and bring to a boil.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened, about an hour.  Beat until creamy.  Fold in whipped topping, marshmallows, and all fruit except bananas.  Chill about an hour before serving.  If using bananas, stir in right before serving so they don't turn brown.

Makes 8-10 Servings

I have made this twice the night before and still turns out great!  A new quick fav, and it's sort of fun to say you've made a "fluff" before.  I even took to a funeral for "fruit salad"  it was all gone so I think it was a fun new fruity dish.

 

from pg. 98

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