Imagine a dessert that’s a kaleidoscope of colors, a delight to behold, and a party in every bite. That’s Ribbon Layer Jello for you! It’s a dessert that’s been around since the 60s and 70s, and a staple at many a holiday table. It’s a versatile dish that you can adapt to suit any occasion, with colors to match. Red and green for Christmas, orange and black for Halloween – you get the idea. The beauty of Ribbon Layer Jello lies not just in its vibrant layers, but also in the contrast between the sweet, fruity jello and the creamy, slightly tangy white layers. The process of making this dessert is somewhat time-consuming, but trust me, the end result is totally worth it. I love making this dessert because it’s a showstopper. It’s the kind of dish that makes people go ‘wow’ when you bring it to the table. And the best part? It’s as delicious as it is beautiful. So, let’s get started on this fun and festive dessert!
Ingredients
- 4 (3 oz.) pkg. jello, make each pkg. separately
- 1 c. hot water for each pkg. jello
- 1/2 c. cold water for each pkg. jello
- 2 pkg. Knox gelatine
- 2 c. milk
- 2 tsp. vanilla
- 1 c. sugar
- 1 pt. sour cream
Layering Process
- Dissolve Knox gelatine in 1/2 cup cold water; put aside. Bring to a boil, milk and sugar.
- Add gelatine mixture, sour cream and vanilla.
- Beat until thick, about 10 minutes, with electric mixer.
- Separate this into 3 parts.
- Layer jello in desired order.
- (Red on top for Christmas or green on top for St. Pat’s day.
- Christmas layers are green, white mixture, orange white mixture, yellow white mixture and red.)
- Let each layer set 45 minutes before adding next layer.
- Mix each jello separate before making layers.
- Time consuming but very decorative.
Calorie: 200
Total cooking time: 4 hours
Difficulty level: Intermediate
The Jello Journey Begins
Have you ever had the feeling that you’re entering a mad scientist’s lab, not your kitchen? That’s how I felt when I decided to embark on the journey of making Ribbon Layer Jello. With a list of ingredients that reads like a science experiment – 4 (3 oz.) pkg. jello (in different colors, mind you), 1 c. hot water for each jello, 1/2 c. cold water for each jello, 2 pkg. Knox gelatine, 2 c. milk, 2 tsp. vanilla, 1 c. sugar, and 1 pt. sour cream – I was half expecting to create a neon-colored monster rather than a dessert.
The Gelatine Drama
First things first, I had to deal with the Knox gelatine. Dissolving it in 1/2 cup of cold water, I proceeded to put it aside, only to knock it over two minutes later. I mean, who knew gelatine could fly? It was like a gelatine snowstorm in my kitchen. After a quick clean up, we were back on track.
The Sweet Boiling Ballet
Next up, it was time for the ballet of boiling milk and sugar. The sugar melted like a snowman in a sauna, and the milk danced around it like a ballerina on a sugar high. Then, in came the gelatine mixture, sour cream, and vanilla, creating a whirlpool of creamy, sugary deliciousness that I had to resist dipping my finger into.
The Electric Mixer Workout
Then, the real workout began. Beating the mixture until thick with an electric mixer. Ten minutes might not sound like a lot, but when you’re wielding an electric mixer like a Viking warrior, believe me, it feels like an eternity. And here’s a tip: don’t wear white while doing this unless you fancy a new polka dot outfit.
The Art of Layering
Now, the real fun part: layering. The jello needed to be layered in a specific order, depending on the occasion. Red on top for Christmas, green on top for St. Paddy’s. Since it was neither, I went rogue and decided on my own order because who doesn’t love a rebel jello-maker?
Waiting, Waiting, and More Waiting
Then came the waiting. Each layer had to set for 45 minutes before adding the next one. Ever watched jello set? It’s about as exciting as watching paint dry. But hey, at least it gave me time to clean up the gelatine snowstorm from earlier.
The Final Reveal
Finally, after what felt like a week, my Ribbon Layer Jello was ready. Time-consuming? Yes. Worth it? Absolutely. It looked like a rainbow had decided to take a nap in my dessert dish. And the taste? Let’s just say it was a party in my mouth and every flavor was invited.
So, if you’re ever feeling like channeling your inner mad scientist and have a few hours (or days) to spare, why not give this Ribbon Layer Jello a shot? Just remember to watch out for flying gelatine!
