Kaleidoscope Mold Recipes

KALEIDOSCOPE MOLD

Kaleidoscope Mold image

Watch this quick video from My Food and Family on how to make a beautiful Kaleidoscope Mold. This Kaleidoscope Mold is perfect for any rainbow celebration.

Provided by My Food and Family

Categories Recipes

Time 5h45m

Yield 16 servings, about 1/2 cup each

Number Of Ingredients 3

Ingredients

6-1/4 cups boiling water, divided
5 pkg. (3 oz. each) JELL-O Gelatin, any 5 different flavors
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

Steps:

Add 1-1/4 cups boiling water to each flavor gelatin mix in separate bowls; stir 2 min. until completely dissolved. Add about 3 Tbsp. sour cream to gelatin in each bowl; mix well.
Refrigerate 1-1/2 hours or until thickened. Drop spoonfuls of different gelatin flavors alternately into 8-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold before serving.

Nutrition Facts : Calories 130, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

KALEIDOSCOPE JELL-O MOLD

Kaleidoscope JELL-O Mold image

This crowd-pleasing dessert combines the colorful spectacle of a kaleidoscope with the juicy deliciousness of JELL-O Gelatin.

Provided by My Food and Family

Categories Recipes

Time 6h20m

Yield Makes 16 servings.

Number Of Ingredients 5

Ingredients

1 qt. (4 cups) boiling water, divided
1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
2 pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin

Steps:

Stir 1 cup of the boiling water into dry raspberry gelatin in medium bowl; stir 2 minutes until gelatin is completely dissolved. Add 1/2 cup cold water; pour into 8-inch. square pan and refrigerate for 2 hours or until set. Repeat with the dry blue gelatin, pouring into a separate 8-inch square pan to chill.
Prepare the lemon gelatins after the raspberry and blue gelatins have chilled for 1 hour. To prepare, stir remaining 2 cups boiling water to both packages of dry lemon gelatin in a medium bowl, stirring 2 minutes until gelatin is completely dissolved. Add remaining 1 cup cold water. Refrigerate 1 hour or until slightly thickened.
Remove the set raspberry and blue gelatins from the refrigerator; cut into 1-inch. squares. Pour the slightly thickened lemon gelatin into 9x5-inch loaf pan sprayed lightly with cooking spray. Add gelatin cubes; stir gently to distribute gelatin cubes. Refrigerate 4 hours or until set. Unmold onto white or clear platter. Store leftover gelatin in refrigerator.

Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 19 g, Protein 2 g

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