Festive Sour Cream Jell O Ribbon Bowl Recipes

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EASIER RIBBON JELLO (SOUR CREAM VERSION)



Easier Ribbon Jello (Sour Cream Version) image

This is the prettiest ribbon jell-o and it's much easier to prepare and not as SUPER sweet as other ribbon Jello recipes I've come across. I LOVE this recipe! Use different Jello flavors for different colors. Mine posted below makes a rainbow effect.

Provided by SaraBellaBean

Categories     Gelatin

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 8

3 ounces black cherry Jell-O
3 ounces cherry Jell-O
3 ounces strawberry Jell-O gelatin dessert
3 ounces orange Jell-O
3 ounces lemon Jell-O gelatin
3 ounces lime Jell-O gelatin
2 cups sour cream
water

Steps:

  • Combine 1 package of Jello to 1 cup of boiling water and then divide.
  • For first half mix with 1/3 cup sour cream.
  • For the second half add 3 Tablespoons cold water.
  • In a 9x13 glass casserole dish place sour cream layer first.
  • Set in fridge for 20 to 25 minutes to chill.
  • Add Jello / water mixture next.
  • Let set for 20 to 30 minutes.
  • Repeat above process with the next Jello color until you have a total of 12 layers total.

Nutrition Facts : Calories 244.3, Fat 8.1, SaturatedFat 5, Cholesterol 16.9, Sodium 197.3, Carbohydrate 38, Sugar 30.6, Protein 6.5

LAYERED RAINBOW JELLO (VINTAGE RECIPE)



Layered Rainbow Jello (Vintage Recipe) image

Layers of vibrant colors and flavors make this this vintage rainbow Jello ribbon salad recipe a total crowd pleaser!

Provided by Sara Garska

Categories     Dessert

Time 9h

Number Of Ingredients 3

6 boxes Jello ((small boxes) Assorted flavors: cherry, lemon, raspberry, lime, orange, strawberry)
2 cups sour cream (Regular)
water

Steps:

  • You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
  • Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
  • I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
  • Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
  • Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
  • Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
  • To the remaining jello, add 2 TB of cold water and mix.
  • Pour this into a 9X13 clear baking dish and refrigerate until set.
  • After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
  • Place the dish back into the refrigerator for another 30 minutes to set.
  • Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
  • Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
  • Keep repeating this process until you have all the layers done.
  • Cover with foil and refrigerate.

Nutrition Facts : Calories 236 kcal, Carbohydrate 40 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 229 mg, Sugar 38 g, ServingSize 1 serving

RIBBON JELLO



Ribbon Jello image

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!

Provided by Donna Doo

Categories     Gelatin

Time P1DT20m

Yield 15-18 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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!

CHRISTMAS RIBBON SALAD



Christmas Ribbon Salad image

Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 20m

Yield 15 servings.

Number Of Ingredients 9

2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin

Steps:

  • In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate, Fiber 1g fiber), Protein 3g protein.

RAINBOW RIBBON JELLO



Rainbow Ribbon Jello image

My best friend makes this every year for Easter. It is very a very simple recipe, but make sure you have a lot of time to finish it. I recommend starting it early the day before you will want to serve it.

Provided by Amy H.

Categories     Other Desserts

Time 6h15m

Number Of Ingredients 11

FOR THE JELLO LAYERS
6 box (3-ounce) jello, 1 each red, orange, yellow, green, blue & purple
6 c boiling water
3 c cold water
FOR THE WHITE LAYERS
4 c milk
1 c boiling water
4 envelopes plain gelatin
24 oz sour cream
1 c granulated sugar
4 tsp vanilla extract

Steps:

  • 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
  • 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
  • 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

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