"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ribbon Jello Recipe

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This recipe for Ribbon Jello, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Burke
Added: Sunday, May 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 small pkgs. Jello mix (4 different flavors)
4c. boiling water and 2 1/2c. cold water
2 envelopes unflavored gelatin
2c. milk
1c. sugar
2c. sour cream
2 tsp. vanilla

Directions:
Directions:
Dissolve one package Jello in 1c. boiling water. Add 1/2c. cold water and mix well. Pour into 13"x9" glass casserole and chill until firm.
Meanwhile, dissolve unflavored gelatin in 1/2c. cold water. Set aside.
Heat milk to boiling. Add sugar until dissolved. Add dissolved gelatin to milk. Pour into bowl and add sour cream and vanilla. Beat until smooth. Keep mixture in pan of hot water to keep from becoming firm.
Layer 1 1/2c. of white mixture over set Jello. Refrigerate until set.
Pour second Jello, prepared as first package above, over set white mixture. Continue to alternate layers, chilling between each layer, until finished with fourth flavor of Jello. Chill until firm. Cut into 2"x2" squares to serve.
This recipe involves a lot of time but it tastes delicious and is a very pretty addition to a party menu. Kids LOVE it!

 

 

 

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