Jello Ribbon Loaf Recipes

JELLO RIBBON LOAF

Steps:

• Place lime and raspberry flavor Jello in separate bowls; add 3/4 cup applesauce to each flavor and stir until thoroughly blended.
• Place 2 double crackers, end to end on a platter;.
• spread with 1/4 cup lime jello mixture.
• Top with a layer of crackers and spread with 1/4 cup raspberry jello mixture.
• Repeat layers ending with crackers.
• Prepare whipped topping mix as directed on package adding confectioner's sugar before beating.
• (If using Cool Whip, blend sugar in).
• Spread over top and sides of loaf.
• Chill at least 30 minutes.

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!