Grandma Beenings Sour Cream Jello Mold Recipes

LEMON SOUR CREAM MOLD

Steps:

• 1. Dissolve jello in boiling water. Add half and half and vanilla; blend in sour cream. "Mixture will appear slightly curdled".
• 2. Chill until slightly congealed. Beat w/ electric mixer until mixture is smooth.
• 3. Pour into a 3-cup mold. Chill until firm, about 3 hours.
• 4. Unmold and serve or garnish with fresh fruit, if desired. Makes about 2-1/2 cups, or 5 servings.

RASPBERRY GELATIN RING

Steps:

• In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature., In a bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.

RAINBOW RIBBON MOLD

Steps:

• Stir 1-1/4 cups boiling water into 1 pkg. gelatin in 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 (gelatin should stick to finger when touched). Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 Tbsp. of the sour cream. Spoon over gelatin in pan. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
• Repeat process with each remaining gelatin flavor. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
• Refrigerate 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

GRANDMA BEENING'S SOUR CREAM JELLO MOLD

Steps:

• Mix and add sour cream last. Grease mold slightly

OLD FASHIONED RASPBERRY CRANBERRY JELLO SALAD RECIPE

Steps:

• Empty the jello packets into a large mixing bowl. Pour over 2 cups of boiling water. Stir with a whisk for two minutes until completely dissolved.
• Stir in *HALF* of the pink lemonade can (if using a 12 oz size) and the softened vanilla ice cream. The ice cream will melt and distribute evenly.
• Next stir in the cranberry sauce. It will also break apart and un-gel in the warm jello mixture.
• Follow this by folding in the raspberries. You may need to change from a whisk to a large spoon at this point.
• Spray the bundt pan or chosen dish well with nonstick cooking spray. We found a six cup capacity pan worked the best, with a little extra jello mixture left over. You can place any extra in smaller bowls also sprayed with nonstick spray.
• If using a flexible mold you should place it on a plate. Since it's not rigid it moves around a lot when trying to move from counter to the fridge!
• Pour or scoop in the jello mixture into the containers.
• Cover with cling film to avoid the jello absorbing any odors from your refrigerator. Sometimes Saran Wrap doesn't stick well and you may have to place aluminum foil on top of it to get a nice seal.
• Allow to set in the refrigerator for at least an hour. I like to go for 2 to 3. Overnight is great too!
• Once the jello is set, place in a warm water bath for 10 seconds to help loosen the edges. Invert on a plate. If it doesn't slide out, maintain a firm grip on both the plate and the back of the bundt pan and shake vigorously. You may have to repeat the water bath. See notes in the post for more information on this.
• Once on the platter, garnish as you desire. Use nuts, whipped cream, berries and fresh herbs like mint.

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.

CREAMY LIME GELATIN SALAD

Steps:

• Stir together jello, water, marshmallows, and cream cheese in a large bowl.
• Chill until it begins to set, about 30 to 45 minutes. Check in 10 minute intervals to make sure it does not get completely set.
• Beat until combined. Note it will not get completely blended and will have tiny bits of cream cheese.
• Stir in sour cream, pineapple, and pecans.
• Pour into gelatin mold (optional).
• Chill thoroughly until set, at least 3 hours
• Serve cold. Keep refrigerated when not serving.