7 Layer Jello Mold Recipe 325

SEVEN LAYER GELATIN SALAD

Steps:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

SEVEN-LAYER GELATIN SALAD

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm, about 30 minutes., In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. , Remove from the heat. Whisk in sour cream and vanilla until smooth. Spoon 1-2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set but not firm. Prepare remaining flavored gelatin as directed for cherry gelatin. Alternately layer flavored gelatins with creamy gelatin layers, allowing each to set before adding next layer. Top with lime gelatin. Refrigerate overnight. Cut into squares.

7 LAYER JELLO MOLD RECIPE - (3.2/5)

Steps:

• Dissolve each Jello separately in 3/4 c. boiling water and 1/4 c. cold water. I make each Jello color as I need it - not all at once. Don't refrigerate. Sour Cream Layer - add sugar to scalded milk. Dissolve unflavored gelatin in 1/2 c. cold water. Blend this and sour cream into milk. Add vanilla and mix well. Don't refrigerate. In 9x13 glass pan (I use a 10x14 pan), put 1 Jello color (I use green first, then orange, then yellow and top with red). Refrigerate for 45 min. Then gently pour 1 c. sour cream (or 1 1/4 c. for larger pan) over Jello and refrigerate 35 min. Alternate remaining Jello and sour cream every 35 min. Refrigerate.

7-LAYER JELLO

Steps:

• 1st Layer.
• Boil 3/4 cup hot water. Add black cherry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir. Pour into dish and chill for 40 minutes.
• 2nd Layer.
• Boil 1/2 cup hot water. Add Cherry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over top of 1st layer. Chill for 30 minutes.
• 3rd Layer.
• Boil 3/4 cup hot water. Add lime jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 2nd layer. Chill for 30 minutes.
• 4th Layer.
• Boil 1/2 cup hot water. Add lemon jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 3rd layer. Chill for 30 minutes.
• 5th Layer.
• Boil 3/4 cup hot water. Add orange jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 4th layer. Chill for 30 minutes.
• 6th Layer.
• Boil 1/2 cup hot water. Add raspberry jello and stir until dissolved. Remove from heat and add 1/2 cup cold water and 1/2 cup evaporated milk. Stir and gently pour over 5th layer. Chill 30 minutes.
• 7th Layer
• Boil 3/4 cup hot water. Add strawberry jello and stir until dissolved. Remove from heat and add 3/4 cup cold water. Stir and gently pour over 6th layer. Chill.
• Then spread with cool whip and top with pecans.

SEVEN LAYER JELLO

Steps:

• Dissolve 1 package Jello in 1 cup boiling water; add 1/2 cup cold water. Pour into a 9x12x2 inch pan and put into the refrigerator to set until firm.
• Bring 2 cups of milk to a boil, mix in a cup of sugar until sugar is dissolved; dissolve 2 envelopes of Knox gelatin in 1/4 cup of cold water and add to mixture; add 2 cups sour cream, 2 teaspoons vanilla until blended.
• When mixture is fairly cool, pour 1-1/2 cups on top of first Jello layer; return pan to refrigerator until white layer is firm and completely set.
• Mix next package of Jello as indicated in step 1; pour onto completely set white layer; return to refrigerator and allow to set completely.
• Again add 1-1/2 cups white mixture and return to refrigerator and allow to set completely.
• Mix third package of Jello as indicated in step 1; pour onto completely set white layer; return to refrigerator and allow to set completely.
• Add remaining white mixture; return to refrigerator and allow to set completely.
• Mix the last package of Jello as indicated in step 1 and pour onto completely set white layer; return to refrigerator and allow to set until firm.

CRANBERRY DOUBLE LAYER MOLD

Steps:

• Stir boiling water into combined gelatin and spices in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Remove 1-1/2 cups of the gelatin; set aside for later use. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 7-cup mold sprayed with cooking spray. Refrigerate 30 minutes or until set but not firm (gelatin should stick to finger when touched and should mound).
• Meanwhile, refrigerate reserved gelatin 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until well blended. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin in refrigerator.

LAYERED RAINBOW JELLO

Steps:

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

RAINBOW JELLO MOLD

Steps:

• 1. PLEASE NOTE IN INGREDIENTS I LISTED 5-6 BOXES OF JELLO. IF YOUR FIRST COLOR COVERS THE BOTTOM OF YOUR MOLD AS DEEP AS YOU WANT, YOU WILL ONLY NEED FIVE BOXES OF ASSORTED COLORS. IF IT DOES NOT COVER THE BOTTOM OF THE MOLD - YOU WILL NEED 2 BOXES OF YOUR FIRST COLOR. HOPE THAT MAKES SENSE.
• 2. Dissolve one box of Jello in 1 cup boiling water. Divide it into 2 containers. Add 1/3 cup sour cream to one container and set it aside on counter, not in the fridge.
• 3. Pour the remaining container of plain Jello into the mold.(I used a bundt pan sprayed with Pam). Make sure this layer covers the bottom, if not - use the additional box mentioned above.
• 4. Place in the freezer for 30 minutes (make sure it is level). When it is set, pour the remaining 1/2 of the same Jello color (with the sour cream added) over the plain layer in the mold. Pour (Very Carefully) so as to not disturb the set Jello. Put back into freezer for 30 mins to chill.
• 5. Repeat above steps with remaining colors of Jello until complete. (Optional: Top with a very thin layer of Whip Cream Topping.) I suggest leaving it in the fridge overnight before unmolding.
• 6. Carefully invert the mold onto serving platter. If it does not fall out immediately, dip the mold in warm water.
• 7. Serving Tip: Cut the unmolded Jello with a knife dipped in warm water for each slice.

SEVEN LAYER JELLO

Steps:

• 1. In small bowl mix 1 package of jello with 3/4 cup of boiling water stir until dissolved. When dissolved add 3/4 cup cold water, Remove from this 1 cup of liquid jello and pour into see though truffle dish or bowl. Place this in refrigerator until firm, when this layer is chilling add 1/2 cup of the evaporated milk to remaining jello set aside.(do not chill)
• 2. When jello in truffle is firm, remove from refridgetor and very slowly pour milky jello over harded jello. return to refrigerator. When this layer hardens start the process again.
• 3. REMEMBER THE HIGHER THE LAYERS THE LONGER IT WILL TAKE EACH LAYER TO HARDEN. When finished before seving you can add a spoonful of cool whip