Rainbow Ribbon Mold

"This is a show stopping dessert that will receive oohhs and aahhs at any gathering! This looks great made in a bundt pan or jello mold but also works in a 9x13 pan. Use your favourite flavours!"
 
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photo by  Pamela photo by  Pamela
photo by Pamela
photo by Katjconsult photo by Katjconsult
photo by Chef Mom photo by Chef Mom
photo by red_baron photo by red_baron
photo by ldhill2 photo by ldhill2
Ready In:
3hrs 10mins
Ingredients:
3
Serves:
16

ingredients

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directions

  • This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night.
  • Lightly spray a bundt pan or 9x13 pan with non stick spray.
  • Wisk 1 package of jello into 1-1/4 cups boiling water in a small bowl at least 2 minutes until completely dissolved.
  • Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched). By placing it onto a level surface in your freezer you can speed up the process.
  • Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.
  • Spoon over jello in pan.
  • Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.)
  • REPEAT process with each remaining jello flavor.
  • ***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***.
  • Repeat steps again for a total of 10 alternating clear and creamy gelatin layers.
  • Refrigerate at least 2 hours or until firm. Unmold. For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.
  • This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold. To create the colour white, simply use knox gelatin with the coconut milk.

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Reviews

  1. I have made this several times and it is a show stopper! This is what I found to be helpful. I mix up the 5 jello flavors right from the start. I line up the containers and divide the jello and add the milk mixture, respectively, so it is all ready to go and it can come to room temperature. It won't hurt the jello to sit out and you can throw it in the fridge or freezer for a few minutes while the previous layer is setting up. That way, you have the right consistency and it seems less hectic. I chose to use sweetened condensed milk as I never have coconut milk, but I think I will use it next time. I think the colors would be more vibrant. The sweetened condensed milk is sort of yellow and dilutes the true color of the jello. I doubt if anyone eating it cares about it, but I think the presentation would only be that much more astounding. Love this recipe!
     
  2. How lovely this looked on my Easter dinner table. The kids oohhhhed and aahhhhed over it. It is definately time consuming but well worth it. I plan on making this for our Thanksgiving/Christmas dinner for our big family. Thank you so much for making me the #1 mom ..... for today anyway....lol. I didn't have lemon jello at home so I used Black Cherry, Strawberry, Orange, Lime and Berry Blue.......it looked beautiful.
     
  3. Made this for a potluck and it was a big hit. The kids (all ages)especially loved it. The adults were asking for the recipe. Wonderful flavor and very colorful, we had to cut into it because no one wanted to ruin the mold. I put it in the freezer between batches of flavors to speed the process and it worked wonderfully. Don't let the layers harden too much or it won't stick. Make sure your layers are still tacky when adding the next layer and make sure you spoon the layers in. I tried pouring the layers in slowly and almost ruined the mold. Worth taking the time to make sure it is done right!! You'll be pleasantly surprised when it is finished.
     
  4. If you make this in a 9x13 pan, the layers are extremely thin and there is not much wiggle room for the pan being slightly off balance. I had a really difficult time trying to get the pan level in the fridge since even the tiniest difference translated to the layer being thick on one end and a thin film on the other. If you don't have a bunt pan, use something smaller than a 9x 13. One person's genius suggestion to mix all the jello up first, at one time, was on target. However, be aware that by the time you are pouring the 4 and 5 colors, the jello may thicken at room temp. I used a double boiler to gently heat the last couple of colors after I had already made a sad attempt to spread partially congealed jello over tremendously thin under layers of jello. Don't make that mistake. Just reheat the jello to thin it again. Also, if using a 9x13, the first couple of layers do take 15-20 minutes in between but then all the other layers set SUPER fast...like 5 minutes. I think it will take me another attempt to get it perfect. The size of the pan and super thin layers made this more difficult, also the jello that thickened too soon threw me off. I panicked. Other than that, it looks absolutely stunning despite those problems. I'll be cutting into it tomorrow and hope that my rainbow of flavors tastes good. Fingers crossed.
     
  5. This was a little labor intensive- but well worth it...there were lots of oohs and aaahhs....the recipe is a keeper! :)
     
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Tweaks

  1. A wonderful dessert after a heavy meal or on a really hot day. Yummy, fun, easy, and attention-grabbing, but definitely time-consuming. Even with the help of my freezer, it took me 4 hours from start to finish. Once I knew exactly how much time each layer needed and I developed a rythmn, it wasn't so bad. I used sweetened condensed milk in place of the coconut milk (one of my church youth kids makes it that way and that's what I had on hand.) I intend to try it Pam's way next time.
     

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