Ribbon Jello
- Reviews 2
Ready In: 24 hrs 20 mins
Serves: 15-18
Ingredients
- 5 (3 ounce) packages of different colored Jello gelatin
- 2 (1 ounce) envelopes of knox unflavored gelatin
- 1 cup cold water
- 2 cups milk
- 1 cup sugar
- 2 cups sour cream
- water, as needed to prepare jello layers
Directions
- Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
- Allow 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).
- The first layer will go in the bottom of the dish.
- Refrigerate each layer approx 1 to 1 1/2 hours.
- To prepare the "white" layer:
- In medium pot, boil 2 cups milk.
- Add 1 cup sugar.
- Stir until dissolved.
- In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
- Slowly add mixture to hot milk.
- Turn off the heat.
- Put 2 cups sour cream in large bowl.
- Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
- Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
- After the 1st layer of Jello has firmed, remove dish from fridge.
- USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
- Put back into fridge to firm.
- Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
- This will last covered in the fridge for about 3-4 days--just not in my house!
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