24 hrs 20 mins
Donna Doo's Note:
This is a family favorite, I can remember loving it from my first bite when I was a tiny tot. It makes a beautiful presentation when put in a glass 11x13 baking dish. It takes a few minutes every hour or so to tend to the 9 layers, but it will be worth every minute! Be sure to take copies of the recipe when you take this to your next party. Be assured people will ask for the recipe!
My Private Note
Units: US | Metric
- 1Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
- 2Allow each color of Jello to sit out on the counter for approx 1/2 hour before adding to your cooling Jello (if you don't your bottom layers will begin to melt).
- 3The first layer will go in the bottom of the dish.
- 4Refrigerate each layer approx 1 to 1 1/2 hours.
- 5To prepare the "white" layer:.
- 6In medium pot, boil 2 cups milk.
- 7Add 1 cup sugar.
- 8Stir until dissolved.
- 9In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
- 10Slowly add mixture to hot milk.
- 11Turn off the heat.
- 12Put 2 cups sour cream in large bowl.
- 13Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
- 14Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
- 15After the 1st layer of Jello has firmed, remove dish from fridge.
- 16USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
- 17Put back into fridge to firm.
- 18Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
- 19This will last covered in the fridge for about 3-4 days--just not in my house!
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Nutritional Facts for Ribbon Jello
Serving Size: 1 (103 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 252.0
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 4.2 g
- Cholesterol 20.5 mg
- Sodium 180.4 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 0.0 g
- Sugars 38.7 g
- Protein 7.1 g