Layered Congealed Salad - Nancy Lawhead Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 small packages of jello ( use 6 different flavors ) (Be sure your last flavor of jello is red.)
water
2 cups sour cream
9" X 13" pyrex dish
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Directions: |
Directions:1.Stack your jello boxes on the counter as you would like for your layers to be in your salad. Be sure you have a red flavor for the top.
2.You will mix 6 flavors individually.
3.For your first layer take box of jello that you want for the bottom and mix it with 1 cup hot water.
4.After jello dissolves, divide mixed jello into equal amounts into 2 containers. Reserve one of these containers to use later.
5.Take 1 container of mixed jello that you have divided and mix in 1/3 cup sour cream. I use a small whisk so I can get a smooth texture.
6.After this is mixed thoroughly, pour this jello into the 9" X 13" dish.
7.Put dish of jello in refrigerator and let jell for 30 minutes.
8. After this has jelled for 30 minutes, mix the reserved jello with 3 tablespoons cold water.
9. Remove congealed jello layer from refrigerator and pour this layer on top and return to refrigerator so this layer can jell for 30 minutes.
10. For each remaining layer, complete steps 3 through 9.
11. Always end with red. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour active, but 6 hours passive |
Personal
Notes: |
Personal
Notes: My friend, Nancy Lawhead gave me this recipe. She says it is extremely important to use red jello for the top layer as people tend to not eat if she uses another flavor.
I have also completed 2 layers (1 flavor of jello but 2 layers and ran an errand and then came back and added the additional layers. I would not leave in the mddle of a layer.
This is so pretty and is really not hard and you can do other things while it is jelling.
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