Best Rainbow Jello Mold Recipes

RAINBOW JELLO MOLD

Steps:

• 1. OPTIONAL...If using, place the bottle of vodka or rum in the freezer for several hours before beginning this recipe, to ensure potency...remember, this is OPTIONAL...blueberry vodka is recommended.
• 2. Lightly spray bundt pan or gelatin mold with non-stick cooking spray. Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
• 3. Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Wisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved.
• 4. OPTIONAL...Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
• 5. Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important - if the layers set up too much, the next layer won't bond appropriately.
• 6. Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important - the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined.
• 7. Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
• 8. Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
• 9. After completing all the layers, refrigerate the gelatin overnight. This will allow the layers to fully bond.
• 10. To unmold, fill a larger container or clean sink with warm water (not too hot). With clean fingers, loosen the gelatin around the edges of the mold cavity. Next, dip the mold, almost to the edge, into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.

RAINBOW JELLO MOLD

Steps:

• 1. PLEASE NOTE IN INGREDIENTS I LISTED 5-6 BOXES OF JELLO. IF YOUR FIRST COLOR COVERS THE BOTTOM OF YOUR MOLD AS DEEP AS YOU WANT, YOU WILL ONLY NEED FIVE BOXES OF ASSORTED COLORS. IF IT DOES NOT COVER THE BOTTOM OF THE MOLD - YOU WILL NEED 2 BOXES OF YOUR FIRST COLOR. HOPE THAT MAKES SENSE.
• 2. Dissolve one box of Jello in 1 cup boiling water. Divide it into 2 containers. Add 1/3 cup sour cream to one container and set it aside on counter, not in the fridge.
• 3. Pour the remaining container of plain Jello into the mold.(I used a bundt pan sprayed with Pam). Make sure this layer covers the bottom, if not - use the additional box mentioned above.
• 4. Place in the freezer for 30 minutes (make sure it is level). When it is set, pour the remaining 1/2 of the same Jello color (with the sour cream added) over the plain layer in the mold. Pour (Very Carefully) so as to not disturb the set Jello. Put back into freezer for 30 mins to chill.
• 5. Repeat above steps with remaining colors of Jello until complete. (Optional: Top with a very thin layer of Whip Cream Topping.) I suggest leaving it in the fridge overnight before unmolding.
• 6. Carefully invert the mold onto serving platter. If it does not fall out immediately, dip the mold in warm water.
• 7. Serving Tip: Cut the unmolded Jello with a knife dipped in warm water for each slice.