Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Seven Layer Jello Salad
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- #42807
This classic Jell-o dessert is also often referred to as "rainbow salad" or "striped jello" because of its layered appearance.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 package (3 ounce size) green jello
1 package (3 ounce size) orange jello
1 package (3 ounce size) yellow jello
1 package (3 ounce size) red jello
1 cup boiling water
1/2 cup cold water
1 pint sour cream
2 envelopes unflavored gelatin powder
1/2 cup cold water
2 teaspoons vanilla extract
2 cups milk
1 cup sugar
Additional water to prepare Jello
directions
Grease 13 x 9 dish with oil; Refrigerate to chill dish.
Dissolve 1 package of green Jello in 1 cup hot water, add 1/2 cup cold water, mix well and pour into refrigerated dish; refrigerate to set.
Bring to boil the 2 cups milk and 1 cup sugar. Set aside.
Dissolve 2 envelopes of gelatin in 1/2 cup cold water; add the milk and sugar mixture. Add sour cream, 2 teaspoons vanilla. Beat with electric mixer until blended. Set aside to cool. When fairly cool, spread 1 1/2 cups over top of set green layer. Refrigerate.
When sticky to touch, prepare orange Jello using 1 cup hot water, then adding 1/2 cup cold water. When cool, pour over the creamy layer in refrigerated dish; let set until firm; then add a layer of the creamy mixture; prepare yellow Jello, repeating the same process; then prepare the red Jello, repeating same process; letting each layer set before adding another layer.
Time can be shortened by making all Jello flavors at once and setting aside to cool.
Note: Use any combination of Jello flavors that you prefer.
added by
linahoward33
nutrition data
214 calories, 7 grams fat, 34 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 6, 2013
Make this in a clear dish because it's really pretty.
December 23, 2008
I made this recipe for a Christmas banquet and everyone loved it...even went back for seconds, and it also looked really neat when it was cut into with all the colors. I even had a man come to me and say that all the other desserts were ok, but this one was to die for! Kudos to whomever came up with this recipe!