Post by Linda on Oct 7, 2002 16:32:14 GMT -6
RAINBOW RIBBON DESSERT
5 [small] packages (4-serving size) Jell-O brand gelatin, any 5 flavors
6 1/4 cups boiling water, divided
1 cup (1/2 pt.) sour cream or plain vanilla yogart.
Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour 3/4 cup into 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes.
Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the sour cream and spoon over gelatin in pan. Chill until set but not firm, about 15 minutes.
Repeat with remaining gelatin flavors, chilling dissolved gelatin before measuring. Chill 2 hours.
Cut in squares or rectangles or unmold. Granish with whipped topping, if desired.
Makes about 6 cups or 12 servings.
5 [small] packages (4-serving size) Jell-O brand gelatin, any 5 flavors
6 1/4 cups boiling water, divided
1 cup (1/2 pt.) sour cream or plain vanilla yogart.
Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour 3/4 cup into 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes.
Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the sour cream and spoon over gelatin in pan. Chill until set but not firm, about 15 minutes.
Repeat with remaining gelatin flavors, chilling dissolved gelatin before measuring. Chill 2 hours.
Cut in squares or rectangles or unmold. Granish with whipped topping, if desired.
Makes about 6 cups or 12 servings.