Jello Ribbon Cubes Recipes

RAINBOW JELL-O CUBES

Steps:

• In a small bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Let mixture cool slightly for 3-5 minutes.
• Pour mixture into a 13-in. x 9-in. dish coated with cooking spray.
• Refrigerate until set but not firm, about 20 minutes.
• In small bowl, combine the condensed milk and 1 cup boiling water.
• In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to sweetened condensed milk mixture.
• Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.
• Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers.
• Make sure to let the dissolved gelatin sit for a few minutes before spooning over previous layer. This will keep the layers "pure".
• Chill each layer until set but not firm before spooning next layer on top.
• Make final flavored gelatin and spoon over top.
• Refrigerate for 2 hours after finishing last layer before cutting into 1-in. squares.
• Serve and enjoy!

RIBBON SALAD

Steps:

• In a medium saucepan, boil milk and sugar. Cool completely, but do not refrigerate.
• Dissolve each package of flavored gelatin separately in 1 1/2 cups of boiling water. Set aside.
• Dissolve unflavored gelatin in 1/2 cup of warm water. Add with sour cream to cooled milk and sugar mixture. Set aside.
• Spread gelatin of one color on the bottom of a 9x13 inch pan. Chill in refrigerator until set. Then put 1 1/3 cup of the sour cream mixture on the chilled, firm layer of gelatin. Keep alternating these until all gelatin is used. Be sure to chill after each addition of gelatin.

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.

RIBBON JELLO

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!

RAINBOW RIBBON JELLO

Steps:

• Get 6 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.
• 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 Knox gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, yogurt, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
• 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 yogurt mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and yogurt mixture until the last color is used (you will have some yogurt mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

JELLO RIBBON CUBES

Steps:

• Grease a 9 x 13 inch baking dish with mayonnaise.
• Jello mixture: Mix 1 package green jello with 1 envelope of Knox gelatin, add 1 cup hot water.
• Pour in baking dish and refrigerate for at least 20 minutes.
• Milk mixture: Dissolve 2 packages Knox gelatin with¼ cup cold water, then add¾ cup hot water.
• In another bowl, mix the can of Eagle brand milk with 1 cup boiling water, then add this to the Knox mixture.
• Divide this mixture into 3 equal parts (about 1 cup each).
• After your first jello layer has set, pour 1 part of the milk mixture over it and refrigerate for at least 20 minutes.
• Immediately mix one package of red jello with Knox gelatin and 1 cup hot water and set aside to cool.
• Alternate your layers green, white, red, white, etc.
• ;letting each layer set for at least 20 minutes.
• Chill well, then cut into small cubes and eat with fingers.
• If any mixture starts to gel before time to pour it, put the bowl into another bowl of warm water.
• Do not pour any mixture over another layer while it’s still warm, cool first.
• Cut into one inch squares.
• Place on a platter.

LAYERED CHRISTMAS JELLO CUPS (SUGAR-FREE & KETO-FRIENDLY OPTIONS)

Steps:

• 1Prepare strawberry Jello as directed on box. Use ice water where it calls for cold water (this will help it set up faster).
• Pour it into the cups of your choice, remember to only fill ⅓ of the way. Let set in the fridge until firm.
• Place cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
• Prepare the middle layer by boiling the heavy cream with 2 tbsp of sugar and 1 tsp vanilla extract on a pan. While still hot add the unflavored gelatine and mix.
• Pour on top of the strawberry layer and return to the fridge until firmly set.
• For the final layer, prepare the lime jello according to package directions, and use ice water where it calls for cold water again, you do not want to put hot or warm jello on top of the middle layer it will melt it and give your jello a milky color.
• Return jello to the fridge and let it set until firm and you are ready to serve.
• Top each portion with whipped topping and garnish with Christmas decorations. Refrigerate until ready to serve.

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.