My mom used to make this ribbon jello for the Fourth of July, but it really can be made at any time!
The jello in the bowl pictured below that has the green jello layer I made for Christmas one year.
What’s so nice about Ribbon Jello is how adaptable it is.
Not only can you change up the colors, you can easily make the recipe as big as you want it, and you can add different kinds of fruit to the jello. You can see that I added blueberries and strawberries to both jellos.
The basic recipe is below. For the Ribbon Jello that was in the bowl, I halved the ingredients that make the white layer, and I did only 3 jello colors: blue, green, and red. For the Fourth of July Ribbon Jello, I did 2 boxes of blue jello and 2 boxes of red jello along with a full recipe of the white layer. I put that in a 13″ x 9″ glass dish.
This ribbon jello recipe is easily adaptable for any special occasion.
- 2 c. milk
- 1 c. sugar
- 1/2 c. water
- 2 envelopes Knox gelatin (unflavored)
- 1 tsp. vanilla
- 2 c. sour cream
- 1 pkg. lime jello 3 oz.
- 1 pkg. orange jello 3 oz.
- 1 pkg. cherry jello 3 oz.
- 1 pkg. lemon jello 3 oz.
- 3/4 c. boiling hot water for each box of jello
- 3/4 c. cold water for each box of jello
Put 1/2 cup water in small dish.
Sprinkle 2 envelopes of unflavored gelatin on water to soften.
Bring milk to a boil take off heat and dissolve sugar in milk.
Add softened gelatin (stir until dissolved.)
Add vanilla and sour cream. Stir until it is cool, but do not put it in the refrigerator.
Dissolve each package of gelatin in hot water. Then add cold water. Set aside to cool.
When lime Jello is cool (or your first layer of jello), pour it in a desired pan or dish. Chill in refrigerator until firm (about 25 minutes).
Pour 1 1/2 cups sour cream mixture over jello layer. Chill in refrigerator until firm.
Continue alternating Jello and sour cream mixture, ending with a jello layer on top.
Wouldn’t a rainbow ribbon jello be pretty for some party? Try it out!
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